Friday, November 22, 2019

Pumpkin-Mousse Cobbler


Pumpkin filling:
2 teaspoons gelatin
2 tablespoons cold water
¼ cup boiling water
1 ( 16 ounce ) can pumpkin purée *
1 cup powdered sugar, sifted
¼ teaspoon ground cinnamon
2 cups whipping cream ( 1 pint )



In a small bowl, soak gelatin in cold water until defended. Stir in boiling water until gelatin has dissolved; set aside in large mixing bowl, beat pumpkin purée, powdered sugar and cinnamon until blinded. Whisk gelatin into pumpkin mixture. In a large mixing bowl, wipe cream until stiff; fold into pumpkin mixture. Pour into a 10 inch Dutch oven. Refrigerate 1-½ hours.



Crunchy Cookie Crust:


1-1/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground ginger
½ cup brown sugar,  well packed 
½ cup butter, melted ( ¼ pound )
¼ cup whipping cream, flavored with grated nutmeg



In a large mixing bowl, combine crust ingredients. Using quick strokes of a fork. Mix ingredients until soft cookie dough forms. Spoon into a 12",  un-greased Dutch oven. with fingertips, spread
and and flatten dough to 1/8 inch thick. Place oven over 8 charcoals. Place lib on oven with 15 or16
charcoals on it. Bake for 15 to 20  minutes or until golden brown. To prevent bottom from burning move oven off the bottom heat after 10 minutes. Let cool for 20 to 30 minutes before handling.Using thumb and fingertips, crumble cooled cookie crust over chilled pumpkin mousse. In a small mixing bowl, wipe cream with flavored nutmeg. Serve with a dollop of wiped cream on top.    

 
 * NOT pumpkin pie filling.   

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