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 PUMPKIN SPICE CHEESECAKE

Crust: 
12 oz. crushed gingersnap cookies (using a food processor ) (or just crush them by putting them in a ziplock bag and using a rolling pin to crush them.)
½ cup butter, melted
Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
9 oz. white chocolate baking bar, melted (divided)
1 cup whipping cream, whipped
½  teaspoon vanilla extract or vanilla powder, or vanilla paste

1 teaspoon pumpkin pie spice

Pumpkin Pie Swirl:

1 cup pumpkin puree

1/8 cup Extra Fine Baker’s Sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract or vanilla powder, or vanilla paste

3 oz. white chocolate (take 3 oz. of the melted white chocolate from the filling white chocolate)

4 Tablespoons Filling Mixture

Whipping cream, pumpkin pie spice for garnish (optional Mexican Cinnamon Chocolate Shavings and Pumpkin Spice M&Ms)

Directions:

In small bowl, combine crust ingredients; mix well.  Press in bottom of 8-inch springform pan.  Set aside

In small saucepan, pour gelatin over cold water; let stand 1 minute.  Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

In a small bowl Combine pumpkin puree, sugar, pumpkin pie spice, and vanilla.  Mix well.  Set aside.

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted.  Remove from heat and continue stirring.  It will finish melting as you stir it.

Add 3 oz. of the melted white chocolate to the pumpkin mixture.  Mix well and set aside.

In large bowl, beat cream cheese and sour cream until creamy.  Gradually add  the remaining 6 oz. of the melted baking bar, gelatin mixture , whipping cream, pumpkin pie spice and vanilla.  Beat until smooth.  Remove 4 Tablespoons of the filling mixture and add to the pumpkin mixture.  Pour into crust lined pan. 

Mix the filling mixture into the pumpkin mixture.  Mix well.

Spoon about 7 - 8 teaspoons full of the pumpkin mixture onto the top of the cheesecake in a circular pattern.  Using a knife in a circular motion, gently swirl the pumpkin mixture into the cheesecake.

Cover; refrigerate 8 hours or until firm. 

Just before serving, run knife around edge of pan to loosen cheesecake.  Carefully remove sides of pan. Garnish with whipping cream and shake some pumpkin pie spice on the whipping cream.   If desired add some Mexican Cinnamon Chocolate shavings and some pumpkin Spice M&Ms for garnish. Store in refrigerator.  

Ingredients

Gingersnap Cookie Crumbs

Cookie Crumbs in Springform Pan

Adding Melted Butter to Crumbs

Crust

Pumpkin and Spice

Melting White Chocolate

Melted White Chocolate

Gelatin Mixture

Adding White Chocolate, Gelatin Mixture and Vanilla to Cream Cheese Mixture

Adding Whipping Cream

Adding White Chocolate and Filling Mixture to Pumpkin Spice Mixture

Filling Mixture

Filling

Dollops of Pumpkin Spice Mixture

Swirling Pumpkin Spice Mixture in circular motions

Continuing to Swirl

Ready to Chill and Set

Set

Whipping Cream Garnish

Whipping Cream and Mexican Cinnamon Chocolate Garnish

Pumpkin Spice M&M's added

Slice Out

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