Leave the Crust in the Dust with this Pumpkin Pie Mousse Recipe
Thanksgiving wouldn’t be the same without pumpkin pie. But that doesn’t mean you have to be boring — not at all. With the iSi Creative Whip, you can put a new spin on a classic to keep things interesting and fun during this year’s feast.
So how about considering a creamy pumpkin pie mousse with pecan-gingersnap crumble?
Once you mix together a base of five easy ingredients, you’re practically done! And for some added texture, a pecan-gingersnap crumble adds just the right amount of crunch so you’re not missing the crust.
There’s no worrying about if your pie crust is cooked through or if it’ll be done on time. You can even take this “pie” on the road without worry.
Ingredients for Pumpkin Pie Mousse
1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream
In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one hour before serving.
Ingredients for Pecan-Gingersnap Crumble:
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar
Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.
To serve:
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.
Recipe and post by Bao Ong.
How to Make Homemade Carbonated Drinks & Cocktails
A Refreshing Valentine’s Day Mocktail
There’s the glass of Champagne before the nice dinner and then there’s some chocolate to savor. A toast on Valentine’s Day is in order when you’re spending it with a loved one.
But if you’re pregnant or someone who simply doesn’t (or can’t) drink, worry not! Mocktails are all the craze these days.
The iSi Creative Whip can help you come up with some tasty, fizzy options. Below is a recipe for a refreshing cranberry and rosemary mocktail. But the options are endless. You no longer have to stick to plain water or unhealthy, sugar-laced sodas.
Even better, the new wave of mocktails are just as creative as any cocktail. They can be sweet and herbal or bitter and fruity all at the same time. Cheers!
FIZZY CRANBERRY-ROSEMARY MOCKTAIL
Ingredients for 1 pint Creative Whip
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary
In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into a 1 pint Creative Whip. Screw on an iSi soda charger and shake vigorously.
To serve:
Dispense the drink into a glass with ice and garnish with a rosemary sprig. Serve immediately.
Recipe and post by Bao Ong.