eason S TA S T E S O F T H E
PUMPKIN MOUSSE with Cabernet Sauvignon Sun-Dried Cherry Sauce
Savor this cozy and aromatic dessert reminiscent of pumpkin pie with an incredibly light texture. Serves 8 8 mini pumpkins, 3-inch diameters FOR THE SAUCE (To be made one day in advance.)
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2 cups Cabernet Sauvignon 3/4 cup water 2 tablespoons Kirschwasser liqueur 1/2 cup sugar 1 whole cinnamon stick 2 teaspoons fresh lemon juice 2 teaspoons fresh orange juice 1 cup sun-dried cherries 4 tablespoons arrowroot 1/2 cup cold water
FOR THE MOUSSE
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6 large egg yolks 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 teaspoon vanilla extract 1 teaspoon powdered gelatin 1 tablespoon cold water 1/2 cup canned pumpkin, room temperature • 1 cup heavy cream, softly whipped
FOR GARNITURE
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8 tempered dark chocolate ties
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1/2 cup toasted, crushed pecans
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16 toasted pecan halves
INSTRUCTIONS To prepare the pumpkins: Preheat the oven to 350 degrees. Wash the pumpkins and use a sharp paring knife to cut out the tops, much like creating the lid of a jack o’ lantern. Reserve the tops. Scrape out the seeds and enough of the flesh to make room for the mousse. Place the pumpkins and the lids on a flat, lightly-oiled half-sheet pan. Bake until the flesh is tender and yields to the poke of a fork on the inside wall. Remove from the oven and place in the refrigerator. Chill thoroughly. 16 I Avenue 6
