Ingredients for Frozen Pumpkin Mousse With Walnut Toffee Crunch
- Vegetable Oil
- Walnut Pieces
- Toffee Pieces
- Dark Brown Sugar
- 1/4 teaspoon salt
- Unsalted Butter
- Heavy Whipping Cream
- 1 cup granulated sugar
- Egg Yolks
- Pumpkin Puree
- Dark Rum
- 1 teaspoon vanilla extract
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Allspice
- Cinnamon Sticks
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How to Make Frozen Pumpkin Mousse With Walnut Toffee Crunch
- Preheat oven to 350°F (175°C).
- Make the walnut toffee crunch: In a bowl, combine walnuts, brown sugar, melted butter, and corn syrup. Mix well and spread on a baking sheet.
- Bake for 10-12 minutes, or until golden brown and fragrant, stirring halfway through. Let cool completely and then roughly chop.
- In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, vanilla extract, and salt until smooth.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until just combined.
- Pour the mixture into individual serving dishes or a larger freezer-safe container.
- Sprinkle the chopped walnut toffee crunch evenly over the top.
- Freeze for at least 4 hours, or preferably overnight, until solid.
- Let the mousse sit at room temperature for about 10-15 minutes before serving to slightly soften.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
174g
Fat
165g
Carbs
17g
