No Bake Crème Fraìche
¾ cup heavy whipping cream
Vermont Creamery Madagascar Vanilla Crème Fraîche
1 cup pumpkin puree
⅓ cup maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup cookie crumbles plus 6 whole cookies for garnish
- Using a stand mixer with whisk attachment, beat whipping cream and vanilla crème fraîche together until stiff peaks form. Reserve 1/2 cup for topping the mousse.
- Combine pumpkin puree, maple syrup, spices, and salt In another bowl. Carefully fold pumpkin mixture into whipped cream mixture using a spatula.
- Place mousse into piping bag with a large round tip. Pipe mousse into 6 ramekins until 1/3 full. Sprinkle each with 2 tablespoons of gingersnap crumbles; pipe remaining mousse evenly into ramekins.
- Sprinkle about 1 tablespoon of gingersnap crumbles on top of each mousse. Spoon about 2 tablespoons of reserved whipped cream mixture on top. Garnish each with a whole gingersnap cookie. Refrigerate up to 3 days.