Frozen Pumpkin Mousse With Walnut-Toffee Crunch

Recipe Ingredients

		Crunch
		Vegetable oil
1 cup	237ml	Walnut pieces - (abt 4 oz)
2/3 cup	157ml	Toffee bits - (abt 3 1/2 oz)
		= (such as Skor)
4 teaspoons	20ml	Dark brown sugar - (packed)
1/8 teaspoon	0.6ml	Salt
1 tablespoon	15ml	Unsalted butter - melted
		Mousse
2 cups	474ml	Chilled heavy whipping cream - divided
3/4 cup	148g / 5.2oz	Sugar
5 cups	990g / 34oz	Egg yolks (large)
1 1/4 cups	296ml	Canned pure pumpkin
2 tablespoons	30ml	Dark rum
1 1/4 teaspoons	6.3ml	Vanilla extract
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground allspice
4		Cinnamon sticks

Recipe Instructions

For Crunch: Preheat oven to 350 degrees. 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-ounce) goblets, layer 1/3 cup mousse and generous tablespoon 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.

This recipe yields 4 servings.

Source:
Bon Appetit, November 2004

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