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PUMPKIN CHIFFON MOUSSE CUPCAKES WITH GINGERSNAP CRUST AND BOURBON WHIPPED CREAM
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| Gingersnap Crust | |
| 40 | gingersnap cookies (2"), finely ground |
| 1/2 cup | unsalted butter, melted and cooled |
| Preheat oven to 350F Using a food processor, grind cookies into a fine crumb. A plastic bag and mallet would work here, too. Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened. Spray cupcake tins with a light cooking spray. Using a portion scoop (1/4 cup size), place the crust into each cupcake tin. Press and even out bottoms. Bake both cupcake tins in middle of oven until edge is golden brown, about 5 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on racks. Pumpkin Chiffon Mousse | |
| 3 1/2 teaspoons | unflavored gelatin, (from two 1 1/2-oz envelopes) |
| 1/4 cup | bourbon or brandy |
| 6 large | eggs, separated |
| 3/4 cup | packed light brown sugar |
| 2 1/4 cups | solid-pack canned pumpkin |
| 1 1/2 teaspoons | ground cinnamon |
| 3/4 teaspoon | ground ginger |
| 3/4 teaspoon | ground nutmeg |
| 1/2 teaspoon | salt |
| 1/2 cup | granulated sugar |
| 1 1/2 cups | chilled heavy cream |
| Sprinkle gelatin over bourbon in a small bowl and let soften. Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt. Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes. While the mixture is cooling, beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Bourbon Whipped Cream | |
| 1 cup | heavy cream |
| 2 teaspoons | confectioners sugar |
| 1 tablespoon | bourbon |
Beat or whisk the cream, sugar, and bourbon until soft peaks form.
Transfer to a piping bag.
Marzipan Pumpkins
Break a large chunk of pre-made marzipan off for the orange pumpkins. Break a smaller chunk off for the green stems.
Color each chunk with gel food coloring. Pumpkin = red & yellow. Stems = green. Knead thoroughly until desired color is reached. *The marzipan is tough, but will soften from your hands' natural body heat.
For pumpkin, tear off a small amount from the orange marzipan and roll in your hands to form a small ball. Place ball on a surface and press your thumb down on top, creating a small indentation. Create the pumpkins natural side creases by using a toothpick. *I spray my toothpick with vegetable spray to avoid the sugar sticking to the pick.
Shape tiny green stems from the green marzipan. *This is super easy because stems can really be as misshaped and unique as you like.
Attach stem to pumpkin. *The body heat from your hands should make the stems pliable and sticky enough for this to happen without using an adhesive, such as frosting.
Spoon pumpkin chiffon mouse on top of cooled gingersnap crust (fill all the way to the brim). Even out tops with a knife.
Chill in refrigerator one hour, uncovered.
Cover with saran wrap and chill for an additional three hours (at the very least).
Using a paring knife, run the knife along the edges of the cupcake. You can either invert the cupcake onto a platter (this can get messy), or you can very gently inch your pairing knife under the crust a lift up. If the cupcake gets too soft, put into freezer for a few minutes. The harder the cupcake, the easier to get it out of the mold.
Pipe bourbon whipped cream in the center of the cupcake.
Garnish with marzipan pumpkin.
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