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Pumpkin Mousse

Pumpkin Mousse Parfaits  

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 4 oz cream cheese

1/4 can pumpkin (not pumpkin pie filling)

3 teaspoons brown sugar

2 Tablespoons powdered sugar

1/2 teaspoon mixed spices (see recipe below)

1/2 cup plus 2 Tablespoons finely crushed vanilla wafers (mini wafers are easiest to pulverize in a blender or similar appliance)

 

spice mix recipe:

Combine 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger and 1/8 tsp cloves. Use ½ tsp of this mix in the recipe.

 

With an electric mixer, cream the cream cheese and pumpkin together. Add the brown sugar, powdered sugar, spices and finely crushed vanilla wafers and mix until well-combined. Allow the mixture to sit for 10 to 15 minutes to “set”. If it is not stiff enough or the room is very warm, try refrigerating the dough but not for too long. Very cold mixtures are hard to press. Place half the mixture in your press barrel by the spoonful, packing it as you go, removing any air pockets that may form. Press the mousse onto a cookie sheet and place in the freezer for (?) minutes until they set and are removable with a wet spatula (the thinner the spatula, the better!) Spoon (or pipe through a decorating bag) the remaining mixture into single serving cups or bowls, alternating layers with whipped cream or whipped topping. Place shaped mousse as garnish on top of the parfaits.

 *SPECIAL TIPS FOR DECORATOR ICING, ALMOND CREAM CHEESE, TRUFFLES, AND PUMPKIN MOUSSE!*

After pressing, place these shapes in the freezer until firm enough to remove with a wet spatula. We find it easiest to let the cold cookie sheet sit for 3 to 5 minutes, just long enough for the shapes to “let go” of the sheet more easily. If they become too warm and lose their shape as you lift them simply return them to the freezer for a bit then try again. Once you get the hang of this technique, it’s easy! Experiment with a couple of these techniques and see what works for you: wipe the end of the spatula between lifting each shape, try buttering the end of the spatula or dipping it in or running it under warm water. Sometimes keeping it slightly wet helps the shapes lift.

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