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Maple Pumpkin Mousses Pt 1

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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Vegetables 1 Servings

INGREDIENTS

4 1/2 lb Pumpkins; (preferably sugar pumpkins)
1 tb Unsalted butter; melted
1/2 c Maple syrup
1/2 ts Cinnamon
1 Envelope of unflavored gelatin
3 tb Cold water
1 c Well-chilled heavy cream
Pumpkin-seed brittle; (recipe follows) for garnish if desired
1/3 c Sugar
1/4 c Water
1/2 c Toasted pumpkin seeds; (procedure follows)
1/2 c Fresh pumpkin seeds; unrinsed
1 tb Vegetable oil

INSTRUCTIONS

PUMPKIN-SEED BRITTLE
TO TOAST PUMPKIN SEEDS
Slice off the stem ends of each pumpkin 1 inch from the top, reserving
them, scrape out the seeds and the membranes, reserving the seeds for
toasting (procedure this page) if desired, and brush the insides of the
pumpkins with the butter. Top the pumpkins with the reserved stem ends and
bake them in a glass baking dish in the middle of a preheated 375°F. oven
for 45 minutes, or until the pulp is tender. (Alternatively, the pumpkins
may be microwaved, uncovered, at high power (100%) for 12 to 15 minutes, or
until the pulp is tender.)
Let the pumpkins cool in the dish until they can be handled and discard any
liquid that may have accumulated in them. Scoop out the pulp from the
shells and the stems, being careful not to puncture the shells, force the
pulp through a sieve into a metal bowl, and whisk in the maple syrup and
the cinnamon. In a very small saucepan sprinkle the gelatin over the water,
let it soften for 1 minute, and heat the mixture over moderate heat,
stirring, until the gelatin is dissolved. Whisk the gelatin mixture into
the pumpkin mixture.
In a bowl beat the cream until it holds soft peaks and whisk it into the
pumpkin mixture. Chill the mixture in the bowl set in a larger bowl of ice
and cold water until it is the consistency of raw egg whites, spoon it into
the shells, and chill the mousses, covered loosely with plastic wrap, for
at least 6 hours or overnight. Garnish the mousses with the pumpkin-seed
brittle.
PUMPKIN-SEED BRITTLE:
Can be prepared in 45 minutes or less.
In a heavy skillet combine the sugar and the water, cook the mixture over
moderately low heat, stirring and washing down the sugar crystals with a
brush dipped in cold water until the sugar is dissolved, and simmer it,
undisturbed, tilting and rotating the skillet, until it is a deep caramel
color. Stir in the pumpkin seeds, stirring until they are coated well, and
turn the mixture out onto a buttered sheet of foil, spreading it evenly.
Let the brittle cool completely and break it into pieces.
Makes about 1 1/2 cups.
TO TOAST PUMPKIN SEEDS: Can be prepared in 45 minutes or less but requires
additional unattended time.
In a bowl toss the seeds with the oil and salt to taste and on an ungreased
baking sheet bake them in the middle of a preheated 250°F. oven, stirring
occasionally, for 1 hour to 1 1/4 hours, or until they are golden and
crisp. (Alternatively the prepared seeds may be spread in a microwave-safe
glass baking dish, microwaved at high power (100%), stirring after every
minute, for 4 minutes, and microwaved at
continued in part 2

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