COSTA MESA, Calif. October, 2012—This recipe, by Seasons 52 Corporate Executive Chef Cliff Pleau, comes from their 2012 fall menu but is timeless and appropriate for any holiday.
The restaurant is one of 23 locations in 13 states across the country. Based in Orlando, Florida, the award-winning chef believes in “letting the product do the work” by using only high-quality, in-season ingredients.
A graduate of the Culinary Institute of America, the classically trained chef worked in top kitchens such as the Ritz-Carlton in Boston, Lark Creek Inn in Larkspur, Calif. and the California Grill at Disney World.
His mini indulgences are amazing for their big, satisfying flavor in small packages.
Serves: 6 to 8
1 1/2 cups pumpkin puree (see below)
1/2 cup brown sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon ground cloves
3 oz egg white, pasteurized liquid
1/2 cup milk
1/4 cup cream
1 box of ginger snap cookies
Preheat oven to 325°F.
To make mousse filling, combine all the ingredients except the egg whites in a large bowl, and mix them well to incorporate.
Beat the egg whites until stiff but not dry. Fold into the filling mixture. Pour into a greased glass baking dish and bake until a toothpick inserted halfway between the center and edge of the pie comes out clean, about 50 minutes. Let cool on a wire rack.
Put cooled pumpkin pie mousse filling into a bowl and stir until smooth. Add filling to pastry bag and set aside.
Grind ginger snaps in a food processor to a granular consistency. (Save a few whole cookies for decorations.)
Take your favorite shot glass (cordial glass or miniature glass serving vessel) and add some ginger snap crumbs to the bottom.
Grab the pastry bag and pipe some mousse filling over the ginger snap crumbs. Add more ginger snap crumbs on top of the filling to make a second layer. Garnish with whipped cream and a whole ginger snap cookie.
Cut a small pumpkin (3 lbs) in two pieces and scoop out the seeds and strings. Place cut side down on a greased baking tray and bake at 325°F for one hour until tender (cooking time depends on pumpkin size). Let cool.
Scrape out the pulp and place in a food processor. Puree until smooth.
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