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Lovely Pumpkin and Lavender Mousse Parfait

By: Chef Evelyn Paul

If you're looking for rich and savory fall pumpkin desserts to serve at your next gathering, check out this recipe for a Lovely Pumpkin and Lavender Mousse Parfait. The key ingredient is the lavendar, which gives the pumpkin an unexpectedly sweet kick. It's a great alternative to traditional pumpkin pie recipes.

Ingredients
  • 1/4 cup brandy
  • 1 packet (2 teaspoons) unflavored gelatin powder
  • 1 (15-ounce can) pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 large egg yolks
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1 1/2 cups cold heavy cream
  • 1 teaspoon pure edible lavender extract
  • 1/2 teaspoon pure vanilla extract
  • Lightly sweetened whipped cream
  • 8-10 chopped gingersnap cookies
Instructions
  1. Place the brandy in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
     
  2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, ginger, allspice and salt.
     
  3. Place the bowl of gelatin over a pot of simmering water and cook until the gelatin is clear.
     
  4. Whisk the hot gelatin mixture into the pumpkin mixture.
     
  5. Using an electric mixer whisk the heavy cream, lavender and vanilla until soft peaks form.
     
  6. Fold the whipped cream into the pumpkin mixture.

To assemble:

  1. First spoon some of the pumpkin mixture into parfait glasses, add one layer of whipped cream, then some chopped gingersnap cookies.
     
  2. Repeat and end with a third layer of the pumpkin mixture.
     
  3. Cover with saran wrap and refrigerate for at least 4 hours or overnight.
     
  4. To serve, top with the lightly sweetened whipped cream.
Notes

See this recipe and more in 35 Halloween Party Appetizers.

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