Shelly's Recipe

FROZEN PUMPKIN MOUSSE WITH WALNUT TOFFEE CRUNCH

Category: Frozen Desserts

Crunch
Vegetable oil
1 cup walnut pieces
2/3 cup toffee bits
4 tsp packed dark brown sugar
1/8 tsp salt
1 tbsp unsalted butter, melted

Mousse
2 cups chilled heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks
1 1/4 cups canned pure pumpkin
2 tbsp dark rum
1 1/4 tsp vanilla extract
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg and salt
1/8 tsp ground allspice

4 cinnamon sticks

For crunch: Preheat oven to 350. 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.

For mousse: 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.

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.

In each of 4 medium (10 oz) goblets, layer 1/3 cup mousse and generous tbsp 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. Serves 4