Cooking Instructions
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Step 1
Whisk
Whipping Cream (180 mL)
,
Granulated Sugar (150 g)
and the yolks of the
Eggs (5)
in a heavy bottom medium-sizedsaucepann. Stir to blend.
Step 2
Continue stirring over medium heat until thickened to a pudding consistency. Don't boil.
Step 3
Transfer mixture to a large bowl. Mix in
Canned Pumpkin Purée (280 g)
,
Dark Rum (30 mL)
,
Vanilla Extract (8 mL)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (as needed)
,
Ground Allspice (as needed)
,
Ground Ginger (as needed)
, and
Salt (2 g)
.
Step 4
Refrigerate uncovered until cold, stirring occasionally, about 40 min.
Step 5
Beat remaining
Whipping Cream (240 mL)
in another large bowl until cream hold peaks. Fold the whipped cream into the pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
Step 6
In a large heavy bottomed saucepan, combine
Unsalted Butter (225 g)
,
Caster Sugar (180 g)
. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color.
Step 7
Sprinkle the
Assorted Nuts (70 g)
on a large baking sheet lined with foil or parchment, pour the toffee liquid on top of it.
Step 8
Whisk
Just Jan’s® Pomegranate Fruit Spread (165 g)
and
Just Jan’s® Seedless Raspberry Spread (160 g)
together until combined.
Step 9
According to the dish size you have chosen, start with spoonfuls of the Pomegranate Raspberry sauce. Pipe or drop a dollop of mousse in each goblet, then add few toffee pieces. Top with more pumpkin mousse.
Step 10
Cover, refrigerate or freeze overnight. Garnish with big toffee crunch pieces.
