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Caramel Pumpkin Mousse with Cocoa Nib Streusel

This Caramel Pumpkin Mousse with Cocoa Nib Streusel is surprisingly easy and fast to make, plus it makes an elegant presentation. Lighter than pumpkin pie without all that oven time. Fancy!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 -10

Ingredients

For the Mousse

  • 7 oz (1 cup) granulated sugar
  • 2 oz (1/4 cup) water
  • 8 oz heavy cream (about 1 cup)
  • 1 15 oz can pumpkin (not pie filling)
  • 1 Tablespoon sorghum syrup , Lyle's Golden Syrup, mild molasses or honey
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • several gratings of fresh nutmeg
  • 1 teaspoon vanilla extract
  • 12 oz (1 1/2 cup) heavy cream

For the Streusel (can easily be doubled if you want a ton)

  • 1 oz (2 Tablespoons) unsalted butter, soft
  • 1 oz (about 2 Tablespoons) granulated sugar
  • ½ oz (about 2 Tablespoons) all-purpose flour*
  • ½ oz (2-3 Tablespoons) rolled oats*
  • 1 oz cocoa nibs
  • heavy pinch of fine sea salt
  • ¼ teaspoon vanilla extract
  • several shakes of chocolate bitters (optional)

To Garnish and Serve

  • Lightly sweetened and softly whipped cream (add some cinnamon if you like)
  • Crumbled streusel
  • Rosemary sprigs**

Instructions

For the Mousse

  • In a heavy bottomed saucepan, heat the sugar and water to boiling. Boil with the lid on for a minute to wash down any sugar crystals. Take the lid off and continue to boil until deeply caramelized. You can swirl the pan once it starts to color to keep the color even. Immediately remove from the heat and pour in the cream. Stir until smooth.
  • Add the pumpkin puree, salt, cinnamon, nutmeg and vanilla and stir well.
  • Press the mixture through a fine mesh strainer to remove any pumpkin strings or any other little bits of whatever that will keep your mousse from being smooth and silky. This is optional, but it doesn't take too long and the texture will be much better if you do this step.
  • Put the puree in a metal bowl, press plastic wrap down on top of it and refrigerate until at least cool if not cold, about an hour or up to four.
  • Whip the second amount of cream to medium to medium-stiff peaks and fold the pumpkin mixture in gently but thoroughly.
  • Pour into individual compotes or wee dishes or wine glasses of into whatever vessels make you happy. Chill until serving.

For the Streusel

  • Preheat the oven to 375F.
  • Combine all the ingredients in a small bowl and blend until no dry flour or sugar remains.
  • Spread onto a parchment-lined sheet pan and bake until golden brown and crisp, 13-18 minutes, depending on your oven.
  • Let cool on a rack and then break into pieces. Can be made a day or two in advance. Store in an airtight container until serving.

To Garnish and Serve

  • Dollop a bit of cream on each Vessel of mousse. Add a piece or three of the streusel, or chop it and sprinkle it all over--your call. Add a festive bit of greenery and serve.
  • Enjoy!

Notes

*If you don't like oatmeal in your streusel, substitute 4 oz flour and leave the oats out completely.
**I don't usually like to garnish with anything that isn't actually in the dish, but in this case and for a festive occasion, I think it's fine. You can also garnish using whatever herb/s you like--even a mint leaf or two would be lovely.