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Author Notes: Although we tend to have some pretty calorie-conscious Thanksgiving guests, I believe in having a quality dessert on special occasions. The mousse and layer of oranges offer a kind of illusion of healthiness and keep my guests happy. - VanessaS —VanessaS
Food52 Review: This was a very pretty parfait that had some great flavors going on. The goat and ricotta cheeses were a terrific contrast with the pumpkin mousse, but the orange segments coated with cardamom and gingered orange syrup really made this dessert happen for me. Bonus points: I could make all the components ahead and just assemble at the last minute! I also had some small ginger cookies that I served with this. - ChezSuzanne —The Editors
- 8 ounces soft fresh goat cheese
- 1 cup whole milk ricotta
- 3 tablespoons plus two teaspoons honey
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup milk
- 15 ounces canned pumpkin (1 can)
- 1 cup light brown sugar
- 1/2 teaspoon cinnamon
- 3 egg yolks, lightly whisked
- 1 packet unflavored gelatin
- 1 teaspoon grated orange zest
- 1 cup orange juice
- 2 1/2 inch thick coins of ginger
- 4 green cardamom pods, crushed
- 2 oranges, supremed
- 1 tangerine, supremed
- Heat the milk, pumpkin, brown sugar, 1/4 teaspoon of the salt, cinnamon, and 1/4 teaspoon of the nutmeg in a double boiler until warm. Whisk some of the warm pumpkin into the egg yolks to heat them and add the egg-pumpkin mixture back into the double boiler, stirring for 4 to 5 minutes, or until it begins to thicken. Remove from the heat.
- Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin and orange zest to the pumpkin and set aside.
- Whip the heavy cream and sugar to firm peaks. Fold the whipped cream into the pumpkin mixture and refrigerate until ready to serve, at least three hours.
- Mix the goat cheese, ricotta, 3 tablespoons honey, olive oil, sugar, and 3/4 teaspoons of the salt. Refrigerate until ready to serve, at least three hours.
- In a small saucepan, boil the orange juice, cardamom and ginger until reduced to about 3 tablespoons, around 10 minutes. Strain into a bowl and let cool. Whisk in the honey and gently toss with the orange and tangerine segments.
- In individual serving bowls or glasses, start with a layer of ricotta mixture. Add orange layer and top with pumpkin mousse.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert