Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Ingredients

  • 4 cinnamon sticks
  • 1/8 teaspoon ground allspice
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • 1 ¼ teaspoons vanilla extract
  • + 11 more ingredients
    • 2 tablespoons dark rum
    • 1 ¼ cups canned pure pumpkin
    • 5 large egg yolks
    • ¾ cup sugar
    • 2 cups chilled heavy whipping cream, divided
    • 1 tablespoon unsalted butter, melted
    • 1/8 teaspoon salt
    • 4 teaspoons (packed) dark brown sugar
    • 2/3 cup toffee bits (such as Skor; about 3 ½ ounces)
    • 1 cup walnut pieces (about 4 ounces)
    • Vegetable oil

1. For crunch: Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network