Harvest Mousse With Spiced Almond Tuiles Recipe

Cooking Directions

• STEP 1.In a mixing bowl, whip together heavy cream, pumpkin puree, sugar, and spices until stiff peaks form.
• STEP 2.In a separate bowl, beat egg whites until frothy, then gradually add sugar and continue beating until stiff peaks form.
• STEP 3.Gently fold the whipped cream mixture into the egg whites until well combined.
• STEP 4.Pour the mousse into individual serving glasses or ramekins and refrigerate for at least 2 hours to set.
• STEP 5.Meanwhile, preheat the oven and prepare the spiced almond tuiles by mixing together almond flour, sugar, spices, and melted butter.
• STEP 6.Spread the mixture thinly on a baking sheet lined with parchment paper and bake until golden brown and crispy.
• STEP 7.Allow the tuiles to cool completely before serving.
• STEP 8.To serve, garnish the chilled mousse with a sprinkle of cinnamon and a spiced almond tuile on top.
• STEP 9.Store any leftovers in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to whip the cream and egg whites until stiff peaks form to ensure a light and airy mousse.
• For extra flavor, you can add a splash of vanilla extract to the mousse mixture.
• If you don't have almond flour for the tuiles, you can substitute with regular flour or another nut flour of your choice.

Storage and Serving

• This harvest mousse is best served chilled.
• You can serve it as is or with a dollop of whipped cream on top.
• The spiced almond tuiles can be stored in an airtight container at room temperature for up to a week.