Ina Garten Pumpkin Parfait Recipe

Pumpkin Mousse Parfaits Recipe Ina Garten Food …

WebDec 16, 2014 · Directions. Watch how to make this recipe. Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 …

1. Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
3. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

Preview

See Also:

Show details

Pumpkin Mousse Parfait Recipe Ina Garten Food …

WebOct 6, 2017 · Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg …

1. Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
3. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.
4. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!

Preview

See Also:

Show details

Healthy Pumpkin Mousse Parfaits • Fit Mitten Kitchen

WebNov 16, 2016 · Instructions. Add 1/4 cup water to heat-proof bowl, then sprinkle the 2 teaspoons gelatin over water and allow to soften for 10 …

1. Add 1/4 cup water to heat-proof bowl, then sprinkle the 2 teaspoons gelatin over water and allow to soften for 10 minutes.
2. In a large bowl, whisk together the pumpkin, eggs, sucanat, coconut sugar, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Place the heat-proof bowl of gelatin-water over simmering pot of water, cook until the gelatin is clear.
4. While the gelatin is cooking over the pot, make the whipped coconut cream: Scoop out the cream portion of the all 3 cans of coconut milk (save the water for smoothies, shakes, etc) and place cream in the bowl of a stand mixer. Using the whisk attachment, whip the chilled coconut cream and vanilla extract together until thick and fluffy. Set aside.

Preview

See Also: Healthy RecipesShow details