No Bake Crème Fraîche Pumpkin Mousse
No Bake Crème Fraîche Pumpkin Mousse
Ingredients
Units
- 3/4 cup heavy whipping cream
- 1/2 cup Vanilla Crème Fraîche (I used Vermont Creamery)
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup gingersnap cookie crumbles, plus 6 whole cookies for garnish
Instructions
- In a standing mixer with a whisk attachment, cream the whipping cream and vanilla crème fraîche together until stiff peaks form. Set aside about 1/2 cup of the mixture for topping the mousse later.
- In a separate bowl, combine pumpkin puree, maple syrup, spices, and salt. Carefully fold pumpkin mixture into whipped cream mixture using a spatula.
- Place mousse into a piping bag with a large round tip. Pipe mousse into 6 ramekins, stopping about 1/3 of the way up. Sprinkle in about 2 tablespoons of gingersnap crumbles, then pipe the rest of the way up the ramekin.
- Sprinkle about 1 tablespoon of gingersnap crumbles on top of the mousse, then spoon about 2 tablespoons of the reserved whipped cream mixture from earlier. Garnish with a whole gingersnap cookie. Refrigerate up to 3 days in fridge.