Author Notes: Although we tend to have some pretty calorie-conscious Thanksgiving guests, I believe in having a quality dessert on special occasions. The mousse and layer of oranges offer a kind of illusion of healthiness and keep my guests happy. – VanessaS —VanessaS
Food52 Review: This was a very pretty parfait that had some great flavors going on. The goat and ricotta cheeses were a terrific contrast with the pumpkin mousse, but the orange segments coated with cardamom and gingered orange syrup really made this dessert happen for me. Bonus points: I could make all the components ahead and just assemble at the last minute! I also had some small ginger cookies that I served with this. – ChezSuzanne —The Editors
Serves: 6
Ingredients
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8
ounces soft fresh goat cheese
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1
cup whole milk ricotta
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3
tablespoons plus two teaspoons honey
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3
tablespoons olive oil
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1
tablespoon sugar
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1/2
teaspoon ground nutmeg
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1
teaspoon salt
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1/2
cup milk
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15
ounces canned pumpkin (1 can)
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1
cup light brown sugar
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1/2
teaspoon cinnamon
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3
egg yolks, lightly whisked
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1
packet unflavored gelatin
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1
teaspoon grated orange zest
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1
cup orange juice
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2
1/2 inch thick coins of ginger
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4
green cardamom pods, crushed
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2
oranges, supremed
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1
tangerine, supremed
Directions
- Heat the milk, pumpkin, brown sugar, 1/4 teaspoon of the salt, cinnamon, and 1/4 teaspoon of the nutmeg in a double boiler until warm. Whisk some of the warm pumpkin into the egg yolks to heat them and add the egg-pumpkin mixture back into the double boiler, stirring for 4 to 5 minutes, or until it begins to thicken. Remove from the heat.
- Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin and orange zest to the pumpkin and set aside.
- Whip the heavy cream and sugar to firm peaks. Fold the whipped cream into the pumpkin mixture and refrigerate until ready to serve, at least three hours.
- Mix the goat cheese, ricotta, 3 tablespoons honey, olive oil, sugar, and 3/4 teaspoons of the salt. Refrigerate until ready to serve, at least three hours.
- In a small saucepan, boil the orange juice, cardamom and ginger until reduced to about 3 tablespoons, around 10 minutes. Strain into a bowl and let cool. Whisk in the honey and gently toss with the orange and tangerine segments.
- In individual serving bowls or glasses, start with a layer of ricotta mixture. Add orange layer and top with pumpkin mousse.