Wednesday, April 09, 2008

Run for your life Bullwinkle!

I was trying to think up a cute and clever title for this post, and frankly Bullwinkle is the most famous moose I know.

Oh wait... it's not that kind of moose? Ah well, I imagine the less than brilliant Moose would love this mousse. Besides, I'd be willing to bet he doesn't know he's not that kind of moose.

As for me? I am that kind of moose, I mean, girl. What's not to like about pumpkin mousse? I've already professed my love of pumpkin, and pumpkin that's lighter than air? That's definitely appealing.

And you know what? I deserve a pick me up. I'm feeling so much better than last week at this time and I have to really thank all my friends who rushed to be there for me. I was SUCH a grownup today as I went and interviewed my very first expert witness. And instead of my usual bundle of nerves I was excited about it! Of course, that was until I was about to exit my car and realized that I had lost the parking ticket already, but karma has been more than kind lately and I was able to find it before I left for the morning. In gratitude for my karma, let's call this the "good karma pumpkin mousse." It's good for you aura!

Good Karma Pumpkin Mousse
1/3 cup walnut pieces
1 /2 Skor bar (or any chocolate toffee bar)
1/2 Tbsp dark brown sugar
1/8 tsp salt
1/2 Tbsp melted butter
1 cup chilled heavy cream
1/3 cup sugar
2 egg yolks
1/2 cup canned pumpkin
1/16 cup dark rum
1/2 tsp vanilla
2/3 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp salt
1/8 tsp ground allspice
1/8 cup confectioner's sugar

1) Preheat oven to 350. Line baking sheet with foil, coat with nonstick cooking spray. Chop Skor bar and mix with walnuts, brown sugar and salt.
2) Add melted butter, toss to coat. Place mixture on baking sheet and bake 15 minutes. Cool. Chop coarsely.
3) In saucepan over medium heat, whisk 1/2 cup of heavy cream, sugar, and egg yolks. Stir until thickened to a pudding consistency - DO NOT LET BOIL!
4) In large bowl, combine pumpkin, rum, 1/4 tsp vanilla, 1/3 tsp cinnamon, ginger, nutmeg, salt and allspice.
5) Stir in egg mixture. Refrigerate, stirring occasionally until completely chilled.
6) Beat 1/4 cup heavy cream until soft peaks form.
7) Fold cream into chilled pumpkin mixture. Refrigerate overnight before serving.
8) Beat 1/4 cup heavy cream until frothy.
9) Add confectioner's sugar, remaining vanilla and cinnamon, and beat until soft peaks form.
10) Serve mousse topped with cinnamon cream and chocolate crunch.

Serves 4.
Each serving has:
Calories 233.8
Total Fat 11.8 g
Cholesterol 108.9 mg
Sodium 176.6 mg
Potassium 88.3 mg
Total Carbohydrate 29.7 g
Protein 3.3 g

But really? Who's counting calories when you're on your way to attaining enlightenment?

12 comments:

  1. congrats on your expert interview!

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  2. I like moose and mousse.
    Hope you made good use of your briefcase. :)

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  3. I love moose.... will have to wait until halloween when we have pumpkins again.

    I've tagged you for a meme, hope you don't mind. Check out the details here

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  4. Pumpkin mousse??!!/ What a FABULOUS idea!!! I am so starring this post. Thanks for the recipe!

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  5. Holy schmoly does this sound good! Pumpkin, cream, rum, spices- you've out done yourself on this one girly. Wow- delish.

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  6. have i ever told you how happy i am that you're as obsessed with pumpkin as i am?! :)

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  7. moose is one of my favorite words =)
    i also love mousse! this looks amazing!

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  8. Your good karma pumpkin moose has my chakras all aglow. And...being Canadian - there's a moose who lives just around the corner and he or she (I didn't really check too closely) has asked to thank you for the homage to the species. I have to make this - it looks so ..uhmm... delectible (I'm trying to lose delicious - it's on every post)

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  9. High five on the expert interview!

    =D

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  10. Bullwinkle was a nice touch ;-) - this mousse looks awesome!

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  11. Ah, Bullwinkle brings back memories. :)

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