PUMPKIN, GINGER & PECAN TORTE

PUMPKIN, GINGER & PECAN TORTE image

Yield 10

Number Of Ingredients 23

Ingredients

Ginger Pecan Torte
3 oz Pecans
4 oz Ginger Snaps
6 Eggs Separated
¼ c Dark Brown Sugar
1 tsp vanilla
Pumpkin Mousse
4 Tbsp water
2 tsp unflavored gelatin
2 c whipping cream
2/3 c canned pumpkin
1 tsp ginger
1 tsp allspice
1 ½ tsp cinnamon
¼ tsp cloves
4 egg yokes
1/3 c sugar
Caramelized Pumpkin Pieces
2 c pumpkin fresh peeled and cut into ¾ inch pieces
½ c maple syrup
caramel sauce
8 whole pecans for garish
1/4 c whipped cream for edge

Steps:

Pumpkin Mousse Preheat oven to 325 In small bowl 4 tbsp of water sprinkle 2 tsp unflavored gelatin over water let sit to soften 15 minutes. I heavy med sauce pan heat 1 c whipping cream, pumpkin, ginger, allspice, cinnamon, and cloves over med heat stirring occasionally bring to boil reduce heat to simmer. Heat egg yokes and sugar in metal bowl over simmering water whisking until sugar desolves remove from heat. Remove pumpkin mixture from heat add ¼ c to unflavored gelatin whisk to desolve whisk back in to pumpkin mixture. Mix pumpkin mixture into yokes whisk to combine. Pour mixture into 9 in pyrex pan bake for 45 minutes. Cool completely then refrigerate over night. Whip 1c whipping cream till stiff peaks form. Whip pumpkin mixture to fluff add whipped cream whisking to combine. Ginger Pecan Torte Can be made a day ahead kept at room temp Preheat oven 350 Place pecans and gingersnaps in food processor to grind. With whisk attachment mix on high speed yokes and sugar until light and fluffy about 4 minutes. Fold in ginger snap & pecans to combine. In separate bowl beat egg whites until stiff but not dry. Fold whites into yoke mixture to combine. Pour into 12" spring form pan bake until tester comes out clean about 35 minutes. Cool completely. Caramelized Pumpkin Pieces Preheat to 375 Can be made a day ahead and kept in air tight container at room temp Line cookie sheet with parchment paper. Mix maple syrup and pumpkin to coat. Put pumpkin in single layer on cookie sheet bake. Bake 30 minutes and then turn bake another 45 mins until caramelized. Cool completely To assemble place caramelized pumpkin on Ginger - Pecan Torte cover with Pumpkin Mousse. Top with lines of caramel drizzled across top use knife to put through lines of caramel to decorated add whole pecans refrigerate overnight (at least 3 hours). Run knife around edge of spring form pan. Pipe whipped cream around edge.