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 Gartens Pumpkin Mousse Parfaits, but I have replaced some of the ingredients according to my sons 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 clove (optional)
½ teaspoon salt
1 ½ cups cold heavy cream
1 teaspoons pure vanilla extract
For the Frosting:
½ cup granulated sugar + 3 tablespoons cold water
1 cup cold heavy cream + ¼ cup granulated sugar (or sweetened whipped cream)
½ teaspoons pure vanilla extract
1 cup sliced almonds
¼ lady finger biscuit
8 toothpicks
30 g dark chocolate (optional) + 4-5 tablespoons heavy cream
There is a big black spider acting the cherry of the cake together with a caramel spider net, but that cake has been especially prepared for my son's Halloween party...
The Charlotte could be decorated as we like it :)
Description
Petit Chef
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