September 25, 2010
It's pumpkin time!
Our family loves pumpkin. This dessert, from the October issue of FNM, pg. 75, is called Pumpkin-Pie Parfait. The recipe is below, but look for helpful hints at the end.
13 gingersnaps, chocolate wafers or graham crackers
1 Tb unsalted butter, melted
3/4 cup plus 1 Tb confectioners' sugar
1/2 cup canned pure pumpkin
2 1/2 tsp bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream
1. Put 7 cookies in a resealable plastic bag and crush into crumbs. Brush the bottoms and about 1 inch up teh sides of 6 parfait glasses with butter. Add a spoonfull of crumbs to each and roll them around the insides of hte glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
2. Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 tsp bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
3. Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combines. Transfer to a large bowl.
4. Beat 1 1/2 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
5. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 Tb confectioners' sugar and 1 tsp bourbon and beat until the soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
Steps 2 and 3 can probably be done without a food processor. Just stir well in a large bowl.
Cream should always be whipped in a cold bowl with cold beaters. Freezing for 20 minutes before hand will result in a thicker whipped cream
I do not have bourbon, so it was left out altogether. Although I did add a pinch of cinnamon to the cream for the top.