Wednesday, November 16, 2011

Food & Wine Festival 2011: Pumpkin Mousse Trifle Recipe

Photo courtesy of Disney Parks Blog

Food & Wine Festival 2011: Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
*serves 6-8


Store-bought spice cake mix
1/2 cup Ocean Spray Craisins


1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted

Apricot-Orange Sauce

1/2 cup apricot jam
1/4 cup orange juice

Pumpkin Mousse

1 egg yolk or 1/4 cup pasteurized egg yolks
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream


For spice cake:

    Prepare and bake cake according to package directions. Let cool completely. Cut into 1-inch cubes. Set aside.

For streusel:

    Preheat oven to 325°. Line a sheet pan with foil; set aside. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan; bake 15 to 20 minutes, until golden brown. Set aside to cool; crumble into small pieces.

For orange sauce:

    Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth.

For pumpkin mousse:

   Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture.

   Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.

To assemble:

    Place a dollop of pumpkin mousse at the bottom of a serving dish. Top with Craisins and a drizzle of the apricot-orange sauce. Place a few cubes of spice cake over the mousse. Top with another layer of mousse, Craisins and sauce, then top with streusel.

1 comment:

  1. Do you use orange juice with pulp or without ?