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Pumpkin Mousse Charlotte Recipe

by Angellove's Cooking

Ingredients

For the Base: 400 g lady finger biscuits ¼ cup cold milk ¼ teaspoon ground cinnamon (or instant coffee) For the Mousse: The mousse recipe is adapted from Ina Garten’s Pumpkin Mousse Parfaits, but I have replaced some of the ingredients according to my son’s taste. ¼ cup dark rum 10g (2 teaspoons ) unflavored gelatin powder 15 ounce pumpkin puree (or 1 15-ounce can pumpkin (not pie filling)) ½ cup light brown sugar, lightly packed ½ cup granulated sugar ¼ cup cold water

3 egg yolks ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground ginger (optional) ½ teaspoon salt 1 ½ cups cold heavy cream 1 teaspoons pure vanilla extract For the Icing: ½ cup granulated sugar + 3 tablespoons cold water 1 cup cold heavy cream + ¼ cup granulated sugar (or sweetened whipped cream) ½ teaspoon pure vanilla extract 1 cup sliced almonds

Directions

1. The Base:
2. • Preheat slightly ¼ cup milk to flavour it with ¼ teaspoon cinnamon (or ½ teaspoon instant coffee) easily and leave to cool
3. • Sprinkle half of the ladyfinger biscuits with the flavoured milk (if you prefer you could replace the milk and cinnamon with water and dark rum)
4. • Arrange the slightly soaked ladyfinger biscuits into an 8.75” in diameter spring form cake pan, as firstly carefully set them along - one by one - tightly standing against the wall of the pan (it’s a bit tricky though) and afterwards cover the bottom with lady fingers also
5. • Refrigerate, while preparing the mousse
6. The Pumpkin Mousse:
7. • Soak the gelatin powder in the dark rum in a heat-proof cup or bowl for at least 10 minutes
8. • Whisk together the pumpkin puree, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon clove and the ½ teaspoon salt
9. • Pasteurize the egg yolks with the ½ cup granulated sugar and ¼ cup water and add to the pure (or cook all the ingredients together at low temperature, letting all simmer for about 10 minutes)
10. • Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear or put it into the microwave for about 1/2 minute, but do not let that start boiling
11. • Whisk the melted gelatin mixture into the pumpkin mixture and let all chill
12. • Separately, whip the cold heavy cream and the vanilla extract
13. • Add gradually the whipped cream into the chilled pumpkin mixture and mix up together
14. The Icing:
15. • Caramelize the ½ cup granulated sugar and 3 tablespoons cold water.
16. • Sprinkle slightly the top of the lady fingers with a part of the caramel and “draw” with the rest some figures you may like onto a sheet of baking paper and leave to harden
17. • Whip the heavy cream, granulated sugar and the vanilla extract
18. ASSEMBLE:
19. • Sprinkle the second half of the ladyfinger biscuits with the flavoured milk (or rum)
20. • Get the arranged ladyfinger biscuits out of the fridge, pour half of the Pumpkin Mousse into the spring form and top with some freshly soaked ladyfinger biscuits
21. • Sprinkle about half of the sliced almonds
22. • Pour the second half of the Pumpkin Mousse and refrigerate (while preparing the icing)
23. • When the Frosting elements are ready, remove the pan’s ring and sprinkle the second half of the sliced almonds over the Charlotte
24. • Decorate the cake with the sweetened whipped cream, as you like it
25. • Place carefully your caramel figures over the cake
26. And your Halloween Pumpkin Mousse Charlotte is ready

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