Frozen Pumpkin Mousse With Walnut-Toffee Crunch Recipe

Name: Frozen Pumpkin Mousse With Walnut-Toffee Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 1 cup walnut pieces (about 4 ounces); 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces); 4 teaspoons (packed) dark brown sugar; 1/8 teaspoon salt; 1 tablespoon unsalted butter, melted; 2 cups chilled heavy whipping cream, divided; 3/4 cup sugar; 5 large egg yolks; 1 1/4 cups canned pure pumpkin; 2 tablespoons dark rum; 1 1/4 teaspoons vanilla extract; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon ground allspice; 4 cinnamon sticks

Servings: persons

Vegetable oil
1 cup walnut pieces (about 4 ounces)
2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
4 teaspoons (packed) dark brown sugar
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 cups chilled heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks
1 1/4 cups canned pure pumpkin
2 tablespoons dark rum
1 1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
4 cinnamon sticks

1
Preheat oven to 350u00b0F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
2
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
3
Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
4
In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.

1425

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vegetable oil, 1 cup walnut pieces (about 4 ounces), 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces), 4 teaspoons (packed) dark brown sugar, and more.

Yes, Frozen Pumpkin Mousse With Walnut-Toffee Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Frozen Pumpkin Mousse With Walnut-Toffee Crunch

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