Cooking Instructions
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Step 1
Whisk Whipping Cream (3/4 cup), Granulated Sugar (3/4 cup) and the yolks of the Egg (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 (1 1/4 cup), Dark Rum (2 tablespoon), Vanilla Extract (1 1/2 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Allspice (1/8 teaspoon), Ground Ginger (1/2 teaspoon), and Salt (1/4 teaspoon).
Step 4
Refrigerate uncovered until cold, stirring occasionally, about 40 min.
Step 5
Beat remaining Whipping Cream (1 cup) 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 (1 cup), Caster Sugar (1 cup). 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 (1/2 cup) 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 (1/2 cup) and Just Jan’s® Seedless Raspberry Spread (1/2 cup) 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.
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