When it comes to Autumn, there are never enough pumpkin recipes. Try this easy-to-make trifle, a scrumptious pillar of pumpkin mousse layered with whipped cream and sprinkled with a chocolate black sesame crumble to die for! You can layer it in individual cups or jars for an elegant after-dinner dessert! Enjoy!!
Ingredients
- 5 large egg yolks
- 1 c. sugar
- 3 1/2 c. heavy cream
- 15 oz. Canned pumpkin
- 2 TSP Vanilla Extract
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 TSP salt
- 2 tbsp. water
- 1 tsp. powdered gelatin
- 1 cup broken chocolate cookies your favorite.
- 1 cup black sesame seeds
Servings:
Instructions
- Fill a large bowl halfway with ice water and set aside.
- Whisk the yolks, 3/4 cup sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously over medium-low heat until thickened, about 10 minutes. Transfer to a bowl and set over the ice bath. Stir to cool.
- Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon water and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon of water, and stir into the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to medium peaks, and fold into pumpkin mixture. Pour into a dish, cover, and chill until cold and thick about 8 hours.
- Place chocolate cookies and black sesame seeds in a food processor. Pulse until you have a chunky crumble mixture.
- Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate black sesame mixture between the top two layers. Serve chilled.
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