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Thread: Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce

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  1. #1
    Administrator Wendy's Avatar
    Join Date
    Jun 2008
    In Neverland

    • 1/3 cup plus 2 tablespoons old-fashioned oats

    • 1/4 cup plus 2 tablespoons flour

    • 1/4 cup brown sugar

    • 1/4 cup granulated sugar

    • 5 tablespoons butter, melted

    Apricot-Orange Sauce

    • 1/2 cup apricot jam

    • 1/4 cup orange juice

    Pumpkin Mousse

    • 1 egg yolk or 1/4 cup pasteurized egg yolks

    • 3/4 cup canned pumpkin pie filling

    • 3/4 cup white chocolate chips

    • 1 cup heavy cream

    • Store-bought spice cake mix, prepared per package directions and cooled

    • 1/2 cup Ocean Spray Craisins

    For streusel:

    1. Preheat oven to 325F. Line a sheet pan with foil; set aside.

    2. Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly.

    3. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown.

    4. Set aside to cool; crumble into small pieces.

    For orange sauce:

    1. Combine apricot jam and orange juice in a medium bowl.

    2. Whisk together until smooth.

    For pumpkin mousse:

    1. Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture.

    2. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.

    To serve:

    1. Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce.

    2. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.
    Serves 6 to 8
    Attached Images Attached Images

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