WHITE CHOCOLATE PUMPKIN SPICE MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

1 tablespoon sugar

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

¾ cup pumpkin puree

1 ½ teaspoons pumpkin pie spice

¼ cup sugar (to taste)

1 ½ cups heavy cream, whipped

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin  and add 1 tablespoon sugar and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside..

Place the gelatin mixture, pumpkin,  pumpkin pie spice and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Pour the pumpkin mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish whipped cream  and pumpkin pie spice.

Ingredients

Melting Chips and Butter

Melted White Chocolate

Gelatin over Cold Water

Gelatin with boiling water and sugar

Pumpkin and Spice

Pumpkin and white chocolate mixture

All Mixed

Ready to Set

WHITE CHOCOLATE PEACH PIE MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

1 ½ cups peeled and sliced peaches (fresh or defrosted frozen)

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

1/8 cup sugar

1 ½ cups heavy cream, whipped

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

Chocolate shavings for garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash, peel and slice the peaches.

Place the gelatin mixture, peaches, almond extract, spices and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Add the 1/8 teaspoon almond extract and ¼ teaspoon apple pie spice  Pour the peach mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate and whipped cream .

Ingrdients

Gelatin

White Chocolate and Butter

Melted White Chocolate

Peaches

Making the Puree

Peach mixture with White Chocolate and Gelatin

Ready to Refrigerate

WHITE CHOCOCLATE RASPBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

12 oz. raspberries (about 2 cups)

2 teaspoons lemon zest

1/8 cup sugar

1 cup heavy cream, whipped

1 drop of raspberry extract, optional

Chocolate shavings for garnish

Raspberries for Garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash the raspberries and set aside about 6 for garnish.

Place the gelatin mixture, raspberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form.  Pour the raspberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and a raspberry.

Ingredients

Gelatin

White Chocolate Chips and Butter

Melted Chocolate

Ready to Puree

Raspberry Mixture

Adding White Chocolate

Whipping Cream

Adding Raspberry and Chocolate Mixture to Whipping Cream

All Mixed Up

Ready to Chill

Ready to Serve

STRAWBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

2 ¼ cups strawberries

2 teaspoons lemon zest 

½  cup sugar

1 ½ cups heavy cream

4 to 6 mint leaves (optional)

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Wash and hull the strawberries and set aside about 6 for garnish.

Place the gelatin mixture, strawberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.

Whip the cream until soft peaks form.  Pour the strawberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and/or a strawberry.

Ingredients

Gelatin all dissolved

lemon zest

strawberry mixture

whipping cream

all mixed up

ready to chill

ready to eat

PUMPKIN MOUSSE

Pumpkin Mousse (from page 61 of Pillsbury’s Baking for the Holidays)

Makes 8 servings

Prep time 10 minutes

1 ½ cups whipping cream

1 package (3 oz.) cream cheese, softened

¾ cup packed brown sugar

1 teaspoon pumpkin pie spice

¼ teaspoon salt

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 pouch (2 bars) pecan crunchy granola bars (from  8.9 oz box) – or just use pecan pieces (finely chopped pecans) from Trader Joes

8 candy pumpkins, if desired

-          In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate

-          In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy.  On low speed beat in pumpkin, scraping bowl occasionally.

-          Using rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture.  Spoon mousse into 8 individual dessert dishes.

-          To serve, spoon dollop of remaining whipped cream onto each serving.  Coarsely crust granola bars; sprinkle over each serving.  Garnish with candy pumpkins.

To make ahead, spoon the mousse into dessert dishes and refrigerate no more than 3 hours.  Wait until just before to top with granola (or nuts) and whipped cream.