Pumpkin Mousse with Toffee Crunch and Pom-Raspberry Sauce
(Recipe adapted from “She Paused for Thought” by Cathy Arkle)
1 3/4 c. chilled heavy whipping cream
3/4 c. sugar
5 large egg yolks
1 1/4 c. canned pumpkin
2 Tbsp. dark rum
1 1/2 tsp vanill extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp all spice
1 c. butter
1 c. suger
1/2 c. chopped nuts of your choice (we used walnuts)
Pomegrante Raspberry “Sauce”
1/2 jar Just Jan’s Pomegranate Spread
1/2 jar Just Jan’s Seedless Raspberry Spread
Whisk 3/4 c. whipping cream, sugar and egg yolks in a heavy bottom medium sized sauce pan. Stir to blend. Continue stirring over medium heat until thickened to a pudding consistency (about 10 minutes). Do not boil. Transfer mixture to a large bowl. Mix in pumpkin, rum, vanilla, cinnamon, ginger, nutmeg, salt and all spice. Refrigerate uncovered until cold, stirring occasionally, about 40 min.
Beat remaining 1 c. whipping cream in another large bowl until cream hold peaks. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hrs. and up to 1 day.
In a large heavy bottomed saucepan, combine butter, sugar and salt. 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, and the temperature has reached 285 degrees. Stir occasionally.
While toffee is cooking, cover a large baking sheet with foil or parchment. Sprinkle the chopped nuts. As soon as the toffee reaches the proper temp., pout it over the nuts onto the baking sheet.
Pomegrante Raspberry Sauce
Whisk together the two flavors of Just Jan’s Fruit Spreads until combined.
According to the dish size you have chosen, start with spoonfuls of the Pomegranate Raspberry sauce. Pipe or drop a dallop of mousse in each goblet, then add a bit of toffee pieces. Top with more pumpkin mousse. Cover, refrigerate or freeze overnight. (Can be made 2 days ahead.) Garnish with big toffee crunch pieces.