Make Ahead

Ricotta and Pumpkin Mousse Parfaits

November  6, 2010
2 Ratings
  • Serves 6
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

Test Kitchen Notes

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

What You'll Need
  • 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
  1. 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.
  2. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin and orange zest to the pumpkin and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. In individual serving bowls or glasses, start with a layer of ricotta mixture. Add orange layer and top with pumpkin mousse.

See what other Food52ers are saying.

  • VanessaS
  • TheWimpyVegetarian

4 Reviews

VanessaS November 21, 2010
Sorry! 1/2 cup of cream, 2 teaspoons of sugar.
TheWimpyVegetarian November 21, 2010
Got it. thanks!
TheWimpyVegetarian November 21, 2010
Oops-I have another question. It looks like the sugar listed in ingredients is for the ricotta goat cheese mixture. So I also need to know how much sugar to add to the whipped cream. Thanks much! I've started to make this and it smells great!
TheWimpyVegetarian November 21, 2010
I'm making this today but can't find the amount of cream to whip and fold in. How much?