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Pumpkin Mousse with Ginger Caramel

PUMPKIN MOUSSE WITH GINGER CARAMEL.

Light and warmly spiced pumpkin mousse with mascarpone and vanilla bean, layered with gingersnap crumbles, mascarpone whipped scream, and rich ginger caramel.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

PUMPKIN MOUSSE
  • 1 cup pureed pumpkin, unsweetened
  • 8 ounces mascarpone
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch sea salt
  • 1 cup heavy whipping cream
  • 16-20 gingersnaps (gluten-free, if desired)
MASCARPONE WHIPPED CREAM
  • 3/4 cup heavy whipping cream
  • 3/4 cup mascarpone
  • 1/2 teaspoon vanilla bean paste
GINGER CARAMEL
  • 3/4 cup coconut sugar
  • 2 tablespoons water
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon fleur de sel or sea salt

Method
 

PUMPKIN MOUSSE
  1. In a large mixing bowl, use an electric mixer (or stand mixer) to blend the pumpkin, mascarpone, maple syrup, vanilla, spices, and salt. Mix until completely smooth.
  2. Add in the heavy cream, increase speed to high, and whip until medium-soft peaks form, 5-7 minutes depending on the type of mixer you use. Once desired consistency is reached, cover and chill in refrigerator until ready to serve.
MASCARPONE WHIPPED CREAM
  1. In a large mixing bowl, whip the mascarpone, heavy cream, and vanilla until medium peaks form. Cover and refrigerate until ready to serve.
GINGER CARAMEL
  1. In a medium saucepan over medium heat, stir the coconut sugar and water until the sugar dissolves completely.
  2. Raise the heat to medium-high and bring to a boil, swirling occasionally. Cook for 2-3 minutes total, until the mixture is dark amber in color.
  3. Remove from the heat and add the heavy cream, ginger, and salt, whisking until combined. 
ASSEMBLE THE PARFAITS
  1. In each glass or serving vessel, pour a base of caramel, then add a dollop of pumpkin mousse. Top with some crumbled gingersnaps, a drizzle of caramel, and add a dollop of mascarpone whipped cream. Continue to layer like this until the glass is filled to your liking. Finish with gingersnap crumbles, caramel, and a whole or half gingersnap on top for good measure.