Pumpkin Mousse With Candied Pecans

Products Used
0
31
32
By Chef Eddy Van Damme
Prep Time:
30m
Yield:
8 servings
Plan for:

Chill 1+ hours

The irresistible flavor of pumpkin mousse combined with our hugely popular Candied Pecans make an elegant, crowd pleasing dessert. Between us….this dessert is easier to make than a pumpkin pie! Extra delicious when served with Chef Eddy's biscoff cookies.

El irresistible sabor de un mouse de calabaza combinado con nuestras famosas nueces acarameladas, hacen un elegante, postre que complace al público. ¡Aquí entre nosotros… este postre es más fácil de hacer que un pastel de calabaza! Super delicioso cuando es servido con la receta del Chef Eddy de galletas estilo Biscoff.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredients

    Directions

    1. Combine gelatin and water in a small bowl and set aside.
    2. In a small saucepan combine remaining ingredients except whipping cream. Stir over medium heat until warm (130°F-150°F) but not boiling. Remove from heat.
    3. Place bowl with gelatin/water mixture in larger bowl with very hot water to melt gelatin. Add to pumpkin mixture. Set aside.
    4. In a cold bowl, whip 2 1/4 cups whipping cream to very soft peaks. Do not whip stiff.
    5. Before adding whipping cream, check pumpkin puree temperature; it should be between 80°F and 110°F and feel neither cool nor warm.
    6. Add whipping cream to pumpkin puree and fold together. Pour/scoop into glasses and place in refrigerator until ready to serve. 
    7. After 1 hour (or just before serving), whip remaining cream with 2 teaspoons sugar to firm peaks in a cold bowl.
    8. Decorate the surface with whipping cream and candied pecans. 
    Dixie Crystals Insight

    Make this recipe the day ahead. Can be stored in the refrigerator for up to 3-days. 

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    Mousse de Calabaza con Nueces (Pacanas) Acarameladas

    Products Used
    0
    31
    32
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    30m
    Rendimiento:
    8 porciones
    Plan para:

    Enfriar por 1 + horas

    El irresistible sabor de un mouse de calabaza combinado con nuestras famosas nueces acarameladas, hacen un elegante, postre que complace al público. ¡Aquí entre nosotros… este postre es más fácil de hacer que un pastel de calabaza! Super delicioso cuando es servido con la receta del Chef Eddy de galletas estilo Biscoff.

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Dixie Crystals
    Products Used

    Ingredientes

    Direcciones

    1. Combine la gelatina y el agua en un envase pequeño y ponga a un lado.
    2. En una olla pequeña combine el resto de los ingredientes excepto la crema de batir. Revuelva sobre fuego medio hasta que este tibio (130 F a 150 F) pero sin hervir. Remueva del fuego.
    3. Coloque el envase con gelatina/ y mezcla de agua en un envase grande con agua muy caliente para derretir la gelatina. Agregue la mezcla de calabaza. Ponga a un lado.
    4. En un envase frio, bata 2 1/4 tazas de crema para batir hasta que se formen picos suaves. No bata hasta que esté muy firme.
    5. Antes de agregar la crema batida, chequee la temperatura del puré de calabaza debería ser entre 80 F y 110 F y sentirse ni fría ni caliente.
    6. Agregue la crema batida a el puré de calabaza y utilizado movimientos envoltorios, mezcle. Vierta/ o use una cucharada en los contenedores de vidrio y coloque en el refrigerador hasta que esté lista para servir.
    7. Después de 1 hora (o justo antes de servir), bata el resto de la crema para batir con 2 cucharadas de azúcar hasta que se formen picos firmes en un envase frio.
    8. Decore la superficie con crema batida y nueces (Pacanas) acarameladas.
    Dixie Crystals Insight

    Make this recipe the day ahead. Can be stored in the refrigerator for up to 3-days. 

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