Treat of the Week: Pumpkin Mousse with Pomegranate Gelee

Hopefully you have survived the turkey-induced coma and hours of early morning shopping.  If you are willing to fight the crowds, there are plenty of great deals out there to save on your gift giving expenses.  Speaking of that, don’t forget to enter our Holiday Gift Pack Giveaway.  It was announced yesterday and goes through Friday, December 3.  Be sure to use all three ways to enter to improve your chances.


For our treat this week, we tried to use things that were left over from our Thanksgiving meal.  If you like pumpkin, you will love this treat.  It is light and fluffy and the we cut the sweetness some with the addition of mildly tart pomegranate gelee.  This is a wonderful combination and full of the flavors of the season.

savour... leftovers

Get the rest after the jump...

Pumpkin Mousse with Pomegranate Gelee

Before you start:

I used transparencies to make my molds.  I did this primarily to take photos that would be useful for the reader.  I would ordinarily make the molds with parchment paper.

This could also be made in a cocktail glass or dessert dish successfully.

If you have extra mousse left over, try putting through your ice cream machine.  Yummy!

Crystallized ginger is not for everyone.  Use it sparingly.

Keep this dessert refrigerated until ready to serve.


The ingredients:

For the mousse:

  • 2      cups of pumpkin puree
  • 3      cups of heavy cream
  • ¾ cup      granulated sugar
  • ¾ teaspoon      pumpkin pie spice
  • 1 ½ teaspoons      vanilla extract

For the gelee:

  • 1 cup      pomegranate juice
  • 1 ½ teaspoons      unflavored gelatin
  • 1      tablespoon granulated sugar
  • Ginger      snaps
  • Whipped      cream
  • Pomegranate      seeds (optional garnish)
  • Crystallized      ginger (optional garnish)

The method:

For the mousse:

  1. Place      1 cup of the cream, pumpkin, sugar, and spice in a medium sauce pan.  Heat up and simmer over medium heat for      5 minutes.  Stir frequently.  Allow to cool completely.
  2. Whip remaining      cream and vanilla extract to soft peaks.
  3. Gently      fold whipped cream into completely cooled pumpkin mixture.

For the gelee:

  1. Sprinkle      unflavored gelatin over ¼ cup of the juice in a bowl.
  2. Heat      the remaining juice and sugar in a small saucepan just until it is warm      and sugar is dissolved.
  3. Mix      warm juice into juice/gelatin and stir well.
  4. Create      an ice bath for the bowl and continue stirring until it reaches room      temperature.

For the assembly:

  1. Line      a tray with parchment.
  2. Cut parchment      strips to circle the outside of a ginger snap snugly with about ½ inch      overlap and about 3 ½ inches tall.
  3. Wrap      the parchment around the cookie base and secure with sticky tape.
  4. Using      a piping bag, fill each mold halfway with the pumpkin mousse. Try to make      it at even as possible.
  5. Pour      a layer of pomegranate gelee liquid over the mousse.
  6. Transfer      tray to the refrigerator so the gelee can set.  Allow at least 1 hour.
  7. Remove      the tray from the refrigerator and pipe mousse to the top of the mold.
  8. Transfer      tray to the freezer for 30 minutes.
  9. To      serve, transfer individual mold to plate and remove parchment paper.
  10. Top      with a dollop of whipped cream and sprinkle with pomegranate seeded and      finely chopped crystallized ginger.
  11. Serve      immediately or return to refrigerator.