Happy Friday, everyone!
How are you all doing this fabulous morning?
Are you ready for the weekend? Any special plans….like pumpkin patch….harvest festival….picking apples?
I love this time of the year….pumpkins….apples….pears…..just think about all the yumminess you can make with them.
One of my favorite PUMPKIN desserts is GRAND MARNIER PUMPKIN MOUSSE CAKE and today I will show you how easy it is to make it…
If you are afraid of making mousse or you never made one….don’t worry….it is super easy….and even if it’s not perfect it will still taste fantastic….
…especially with Grand Marnier in it…..
….so put your fears aside….and lets do this…..
Ingredients for Cookie Crumb Crust:
- 8 oz Crushed Cookie Crumbs
- 3 Tbsp Sugar
- 6 Tbsp Unsalted Butter (melted)
- Pinch of Salt
STEP 1:Preheat oven to 350F.
STEP 2: In a bowl mix together crushed cookie crumbs, salt and sugar. Slowly add melted butter until the crumbs are completely coated.
STEP 3: Press cookie crumb mixture into the bottom of 9″ springform cake pan. Use bottom of a glass to tap it down and make it even.
STEP 4: Bake for 8 to 10 minutes. Cool cookie crust before filling with pumpkin mousse mixture.
Ingredients for Pumpkin Mousse Cake:
- 1 Tbsp Clear Gelatin Powder
- 1/4 cup Grand Marnier
- 1,5 cup Pumpkin Puree (not pie filling)
- 3 Eggs
- 1/2 cup Brown Sugar (packed)
- 1/2 cup Heavy Cream
- 1/2 tsp Salt
- 3/4 tsp Cinnamon
- 1/2 tsp Ginger
- 1/8 tsp Nutmeg
- 1/2 cup Granulated Sugar
STEP 1: In a small bowl sprinkle gelatin over Grand Marnier. Allow it sit for 5 minutes.
STEP 2: Place pumpkin puree, egg yolks, brown sugar, heavy cream, salt, cinnamon, ginger and nutmeg into a saucepan. Cook over medium high while stirring frequently until it maintains gently boil for 5 minutes till the sugar is melted and mixture slightly thickens.
STEP 3: Add gelatin mixture into the pumpkin mixture and stir until it’s completely dissolved.
STEP 4: Transfer the pumpkin mixture into large bowl and let it cool to room temperature.
STEP 5: Place the egg whites and half of the granulated sugar into mixer bowl. Place bowl over a pan of simmering water and whisk whites until warm and sugar is dissolved. The temperature should reach 160F.
STEP 6: Place the mixing bowl into the mixer. Insert whisk and start at the lowest speed. Slowly increase to speed 5 and whip until the egg whites are foamy.
STEP 7: When the egg whites are foamy increase mixer speed to 8 and gradually keep adding the rest of the granulated sugar. Whip for 5 to 8 minutes.
STEP 8: Stir about 1/4 of the whipped egg whites into the cooled pumpkin mixture. Then gently and gradually add the rest.
STEP 9: Spoon pumpkin mousse mixture into prepared crust. Chill for few hours or overnight…..decorate.
It does take some time, but the result is……well…..the best Pumpkin Mousse I ever had……take my word for it.
I know you can do it…..you can make this Grand Marnier Pumpkin Mousse Cake and wow your family and friends…..
….just put your fears aside and get baking….
Meanwhile I will be at the pumpkin patch with little Miss S and her preschool class…..Twitch is coming along so we will pick pumpkins for our house as well….
….I have a feeling there will be some decorating going on this weekend….
Love you all…..
Don’t forget….Keep Smiling….Keep Cooking!
Bibi's Culinary Journey