Spiced Pavlova With Pumpkin Mousse Food

SPICED PAVLOVA WITH PUMPKIN MOUSSE RECIPE

Steps:

• Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
• Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
• Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
• Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
• Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
• Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
• Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
• Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.

PUMPKIN MOUSSE PARFAITS

Steps:

• Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
• In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
• To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

PUMPKIN MOUSSE

Steps:

• Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
• Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

PUMPKIN MOUSSE

Steps:

• Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
• Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
• For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
• Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

PUMPKIN MOUSSE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.