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1
In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps.
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2
Then add the egg yolks one at a time, mixing well after each addition.
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3
Change the paddle to the whisk, and whisk for another 6-8 minutes.
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4
Fold in the flour, then the melted butter.
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5
Whisk the egg whites and sugar together to a soft peak making a meringue.
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6
Lastly fold in the meringue.
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7
Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.
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8
Cook the sugar and water to a glucose/syrup consistency.
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9
Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick.
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10
Then add the sugar/water syrup slowly and whisk until room temperature.
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11
Warm the pumpkin puree with the vanilla paste and pumpkin spice.
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12
Whisk in the gelatin and mix well.
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13
Bring the heavy cream to a soft peak by whisking it in a mixer.
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14
Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream.
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15
Pour the batter onto the biscuit cake.
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16
In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
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17
Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes.
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18
Chill and break into pieces.
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19
For Serving:
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20
Divide the mousse pie into eight squares and top with the streusel.
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21
This dessert can be served with an optional scoop of vanilla ice cream.
