1 tsp cornstarch
1 C canned pumpkin
1 C + 1/2 C heavy cream
1/2 C packed dark brown sugar
1/3 C of The Olive Bin's Maple Balsamic Vinegar
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp salt
2 tsp vanilla extract
12 small gingersnaps, roughly crumbled
Pumpkin-Maple Mousse Parfaits
Ingredients
Number Of Servings: 6
Directions
- In a cup, dissolve cornstarch in 1 tsp water. In a medium saucepan over medium-low heat, combine pumpkin, 1/2 C cream, brown sugar, balsamic, spices, and salt. Cook, whisking constantly, for 5 minutes, until sugar dissolves. Stir in cornstarch mixture; bring just to a boil, reduce heat to low, and cook, whisking for 2 minutes. Strain through a fine-mesh sieve into a large bowl and cool completely.
- In a chilled bowl using chilled beaters, whip remaining 1 C cream and vanilla extract until firm peaks form. Fold 2/3 of whipped cream into pumpkin mixture to lighten, until no streaks remain. Divide half of mousse among serving bowls or glasses and sprinkle with half of cookie crumbs. Repeat with remaining mousse and crumbs. Cover and chill 4 hours.
- Before serving, remove from refrigerator and top with remaining 1/3 of whipped cream. Enjoy!
Additional Info
Adapted from allyou.com Recipe
