Ingredients
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¾ cup heavy whipping cream
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Vermont Creamery Madagascar Vanilla Crème Fraîche
½ cup
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1 cup pumpkin puree
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⅓ cup maple syrup
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1 tablespoon ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon salt
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1 cup cookie crumbles plus 6 whole cookies for garnish
Directions
- 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.
