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Ingredients

• For the Base:
• 400 g lady finger biscuits
• ¼ cup cold milk
• ¼ teaspoon ground cinnamon (or instant coffee)
• For the Mousse:
• The mousse recipe is adapted from Ina Garten’s Pumpkin Mousse Parfaits, but I have replaced some of the ingredients according to my son’s taste.
• ¼ cup dark rum
• 10g (2 teaspoons ) unflavored gelatin powder
• 15 ounce pumpkin puree (or 1 15-ounce can pumpkin (not pie filling))
• ½ cup light brown sugar, lightly packed
• ½ cup granulated sugar
• ¼ cup cold water
• 3 egg yolks
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground ginger (optional)
• ½ teaspoon salt
• 1 ½ cups cold heavy cream
• 1 teaspoons pure vanilla extract
• For the Icing:
• ½ cup granulated sugar + 3 tablespoons cold water
• 1 cup cold heavy cream + ¼ cup granulated sugar (or sweetened whipped cream)
• ½ teaspoon pure vanilla extract
• 1 cup sliced almonds

Description

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