No Bake Crème Fraîche Pumpkin Mousse

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 cup Pumpkin puree

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1 tbsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt

• Snacks

  • 1 cup Gingersnap cookie crumbles

• Dairy

  • 3/4 cup Heavy whipping cream
  • 1/2 cup Vanilla creme fraiche

Found on bromabakery.com

Description

Ingredients

• ¾ cup heavy whipping cream
• ½ cup Vanilla Crème Fraîche (I used Vermont Creamery)
• 1 cup pumpkin puree
• ⅓ cup maple syrup
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 1 cup gingersnap cookie crumbles, plus 6 whole cookies for garnish

Directions

• In a standing mixer with a whisk attachment, cream the whipping cream and vanilla crème fraîche together until stiff peaks form. Set aside about ½ cup of the mixture for topping the mousse later.
• In a separate bowl, combine pumpkin puree, maple syrup, spices, and salt. Carefully fold pumpkin mixture into whipped cream mixture using a spatula.
• Place mousse into a piping bag with a large round tip. Pipe mousse into 6 ramekins, stopping about ⅓ of the way up. Sprinkle in about 2 tablespoons of gingersnap crumbles, then pipe the rest of the way up the ramekin.
• Sprinkle about 1 tablespoon of gingersnap crumbles on top of the mousse, then spoon about 2 tablespoons of the reserved whipped cream mixture from earlier. Garnish with a whole gingersnap cookie. Refrigerate up to 3 days in fridge.