Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Frozen Pumpkin Mousse with Walnut-Toffee Crunch
Photo by Pornchai Mittongtare

Ingredients

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

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 soft (but retain...

View full recipe at Epicurious

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