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
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Ingredients
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8 ounces
soft fresh goat cheese
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1 cup
whole milk ricotta
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3 tablespoons
plus two teaspoons honey
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3 tablespoons
olive oil
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1 tablespoon
sugar
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1/2 teaspoon
ground nutmeg
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1 teaspoon
salt
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1/2 cup
milk
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15 ounces
canned pumpkin (1 can)
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1 cup
light brown sugar
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1/2 teaspoon
cinnamon
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3
egg yolks, lightly whisked
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1 packet
unflavored gelatin
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1 teaspoon
grated orange zest
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1 cup
orange juice
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2
1/2 inch thick coins of ginger
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4
green cardamom pods, crushed
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2
oranges, supremed
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1
tangerine, supremed
Directions
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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.
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Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin and orange zest to the pumpkin and set aside.
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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.
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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.
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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.
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In individual serving bowls or glasses, start with a layer of ricotta mixture. Add orange layer and top with pumpkin mousse.
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