Summary
| Yield | |
|---|---|
| Prep Time | 1 hour |
Description
These mile high beauties highight the unlikely yet delicious combination of two seasonal favorites--cranberry and pumpkin.
Ingredients
- 1 15 ounce can pureed pumpkin
- 3 c heavy cream
- 3⁄4 c superfine sugar
- 1⁄2 t pumpkin pie spice
- 1 T vanilla extract
- 1⁄2 t cinnamon
- 1⁄2 t nutmeg
- 2 sheets gelatin soaked in cold water
Instructions
For the Cranberry Chantilly
1/2 cup cranberry puree compote
3 cup whipped cream
½ cup sugar
For the Pastry
1 sheet puff pastry (thawed)
¼ cup confection sugar
Directions
For the mousse: Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes add gelatin. Cool completely. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into square 10 inch cake pan, let it set in the fridge for two hours, then cut in 3 by 1 ½ inches and keep in the fridge until ready to use.
For the chantilly cream: Combine sugar, cranberry puree, heavy cream and whip to a soft peak. Spoon into a pastry bag and chill.
Preheat the oven to 350 degrees. Roll out puff pastry dough in a thin layer. Transfer the dough to a baking sheet, lined with parchment paper and pierce the dough all over with a fork. Cover the dough with another sheet of parchment paper and place a baking sheet on top to weigh down the dough as it bakes for about 25 minutes, or until the dough is golden brown. Remove the top baking sheet and top layer of parchment paper in the last five or so minutes to give the dough a better color. Transfer the dough to the baking rack to cool completely.
With a sharp knife cut the dough into 3 inch long and 1 ½ inch wide rectangles. For final assebly it’s best to work on a flat surface for easy transfer of the finished pastry to serving dish. To make the sandwich, place one puff pastry sheet on the bottom of a plate, then spread a single layer of pumpkin mousse on top. Add another single layer puff pastry on top of the mousse, and with the cranberry chantilly in a pastry bag, pipe cream in star motion to cover the surface but not the edge. Top with a last single layer of puff pastry and dust with confection sugar.