Maple pumpkin mousses pt 1

1 Servings

Ingredients

Quantity Ingredient
4½ pounds Pumpkins; (preferably sugar pumpkins)
1 tablespoon Unsalted butter; melted
½ cup Maple syrup
½ teaspoon Cinnamon
1 Envelope of unflavored gelatin
3 tablespoons Cold water
1 cup Well-chilled heavy cream
Pumpkin-seed brittle; (recipe follows) for garnish if desired
⅓ cup Sugar
¼ cup Water
½ cup Toasted pumpkin seeds; (procedure follows)
½ cup Fresh pumpkin seeds; unrinsed
1 tablespoon Vegetable oil

Directions

PUMPKIN-SEED BRITTLE

TO TOAST PUMPKIN SEEDS

Slice off the stem ends of each pumpkin 1 inch from the top, reserving them, scrape out the seeds and the membranes, reserving the seeds for toasting (procedure this page) if desired, and brush the insides of the pumpkins with the butter. Top the pumpkins with the reserved stem ends and bake them in a glass baking dish in the middle of a preheated 375°F. oven for 45 minutes, or until the pulp is tender. (Alternatively, the pumpkins may be microwaved, uncovered, at high power (100%) for 12 to 15 minutes, or until the pulp is tender.)

Let the pumpkins cool in the dish until they can be handled and discard any liquid that may have accumulated in them. Scoop out the pulp from the shells and the stems, being careful not to puncture the shells, force the pulp through a sieve into a metal bowl, and whisk in the maple syrup and the cinnamon. In a very small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderate heat, stirring, until the gelatin is dissolved. Whisk the gelatin mixture into the pumpkin mixture.

In a bowl beat the cream until it holds soft peaks and whisk it into the pumpkin mixture. Chill the mixture in the bowl set in a larger bowl of ice and cold water until it is the consistency of raw egg whites, spoon it into the shells, and chill the mousses, covered loosely with plastic wrap, for at least 6 hours or overnight. Garnish the mousses with the pumpkin-seed brittle.

PUMPKIN-SEED BRITTLE:

Can be prepared in 45 minutes or less.

In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly.

Let the brittle cool completely and break it into pieces.

Makes about 1½ cups.

TO TOAST PUMPKIN SEEDS: Can be prepared in 45 minutes or less but requires additional unattended time.

In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250°F. oven, stirring occasionally, for 1 hour to 1 ¼ hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at continued in part 2

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