Perfect Pumpkin Parfait

When I first met Michael, because he was working as a chef, I would try and make things for him to impress him. One night when we first started dating he went to a concert at the Greek theater, and afterwards was going to come over. I decided that I wanted to make him a dessert which I had never done, so I made him a parfait. Though it was a pretty ghetto store bought pudding and cool whip parfait (I think I even through jam in there), I find that there is something very sensual about the layering of mousse or pudding and some amazing whip cream. This parfait is a beautifully smooth pumpkin mousse, cinnamon chip, and homemade whip cream layering that is so wonderful, and has a beautiful look that will add some sophistication to your Halloween celebration. There is only three days left until Halloween, so make it count!!

*Make mousse the night before you make your parfait.  

Ingredients:

Mousse:
Cinnamon chips
Cinnamon stick
5 large egg yolks
¾ cup =+2 tablespoons sugar
1 ¼  cup heavy cream
1 small can pumpkin puree
2 teaspoon vanilla extract
1 ½  teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoon salt
2 tablespoon bourbon
1 teaspoon powdered gelatin

Whip cream:
1 cup heavy whipping cream
2 tablespoon confectioners’ sugar
1 teaspoon almond extract

For this recipe measure out everything to start, and have all of your tools ready so you don’t need to scramble or worry.  Fill a large bowl half way with ice water and set to the side. In a bowl whisk together egg yolks, and ¾ cups plus two tablespoons of sugar and ¾ cup heavy whipping cream. Heat on a medium low heat while stirring constantly for about 10 minutes until the sauce thickens in a medium sized sauce pan, or until the sauce covers a wooden spoon. Be sure not to turn the heat above this, because your eggs will scramble and you don’t want that. Transfer sauce to a medium bowl, and place in the ice water to let cool.

While cooling mix in the pumpkin, vanilla, spices and salt. In a separate small bowl mix together 1 teaspoon gelatin and bourbon until the gelatin completely dissolved, and then whisk into pumpkin mix.

In a separate bowl, beat ½ cup cream until it stiffens, and then fold into the pumpkin mix. Pour the pumpkin mix onto a shallow dish and refrigerate overnight.

To make the parfait the next day, make the whip cream by whipping all the ingredients together and layering your ingredients in a cup. We started with a layer of pumpkin, then cinnamon chips, then whip cream, repeat one more time, then do a small layer of pumpkin, whip cream then a few chips  and a sprinkle of cinnamon and a cinnamon stick. This parfait is one smooth dessert that is a delicious layering of fall flavors and smooth whip cream.