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Directions not clear- would help to put the ingredients over the directions for each part.
Was not overly impressed for the amount of effort involved.
 Pumpkin Mousse Charlote |
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There is a big black spider acting the cherry of the cake together with a caramel spider net, but that cake has been especially prepared for my son's Halloween party...
The Charlotte could be decorated as we like it :)
Ингредиенты
- For the Base:
- 400 g lady finger biscuits
- ¼ cup cold milk
- ¼ teaspoon ground cinnamon (or instant coffee)
- For the Mousse:
- The mousse recipe is adapted from Ina Gartenâs Pumpkin Mousse Parfaits, but I have replaced some of the ingredients according to my sonâs taste.
- ¼ cup dark rum
- 10g (2 teaspoons ) unflavored gelatin powder
- 15 ounce pumpkin puree (or 1 15-ounce can pumpkin (not pie filling))
- ½ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- ¼ cup cold water
- 3 egg yolks
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground ginger (optional)
- ½ teaspoon salt
- 1 ½ cups cold heavy cream
- 1 teaspoons pure vanilla extract
- For the Icing:
- ½ cup granulated sugar + 3 tablespoons cold water
- 1 cup cold heavy cream + ¼ cup granulated sugar (or sweetened whipped cream)
- ½ teaspoon pure vanilla extract
- 1 cup sliced almonds
Инструкции
- The Base:
- ⢠Preheat slightly ¼ cup milk to flavour it with ¼ teaspoon cinnamon (or ½ teaspoon instant coffee) easily and leave to cool
- ⢠Sprinkle half of the ladyfinger biscuits with the flavoured milk (if you prefer you could replace the milk and cinnamon with water and dark rum)
- ⢠Arrange the slightly soaked ladyfinger biscuits into an 8.75â in diameter spring form cake pan, as firstly carefully set them along - one by one - tightly standing against the wall of the pan (itâs a bit tricky though) and afterwards cover the bottom with lady fingers also
- ⢠Refrigerate, while preparing the mousse
- The Pumpkin Mousse:
- ⢠Soak the gelatin powder in the dark rum in a heat-proof cup or bowl for at least 10 minutes
- ⢠Whisk together the pumpkin puree, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon clove and the ½ teaspoon salt
- ⢠Pasteurize the egg yolks with the ½ cup granulated sugar and ¼ cup water and add to the pure (or cook all the ingredients together at low temperature, letting all simmer for about 10 minutes)
- ⢠Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear or put it into the microwave for about 1/2 minute, but do not let that start boiling
- ⢠Whisk the melted gelatin mixture into the pumpkin mixture and let all chill
- ⢠Separately, whip the cold heavy cream and the vanilla extract
- ⢠Add gradually the whipped cream into the chilled pumpkin mixture and mix up together
- The Icing:
- ⢠Caramelize the ½ cup granulated sugar and 3 tablespoons cold water.
- ⢠Sprinkle slightly the top of the lady fingers with a part of the caramel and âdrawâ with the rest some figures you may like onto a sheet of baking paper and leave to harden
- ⢠Whip the heavy cream, granulated sugar and the vanilla extract
- ASSEMBLE:
- ⢠Sprinkle the second half of the ladyfinger biscuits with the flavoured milk (or rum)
- ⢠Get the arranged ladyfinger biscuits out of the fridge, pour half of the Pumpkin Mousse into the spring form and top with some freshly soaked ladyfinger biscuits
- ⢠Sprinkle about half of the sliced almonds
- ⢠Pour the second half of the Pumpkin Mousse and refrigerate (while preparing the icing)
- ⢠When the Frosting elements are ready, remove the panâs ring and sprinkle the second half of the sliced almonds over the Charlotte
- ⢠Decorate the cake with the sweetened whipped cream, as you like it
- ⢠Place carefully your caramel figures over the cake
- And your Halloween Pumpkin Mousse Charlotte is ready
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 232 | |
| Calories from Fat 97 | 42% |
| Total Fat 11.05g | 14% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 197mg | 8% |
| Potassium 136mg | 4% |
| Total Carbs 30.5g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 27.33g | 18% |
| Protein 1.75g | 3% |
Отзывы
25 ноября 2010
Sorry :) that's the template for posting the Ingredients and Directions here, maybe my blog post would be more helpful, if you decide to take the effort to try this... Actually it is really easy to prepare - no baking at all :)
CheersЭтот рецепт был приготовлен/опробован мной!
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