Chef Pam and I were looking for a great recipe to showcase the autumn goodness, and here is what we came up with … yummy pumpkin and ginger deliciousness!
It was a favorite at the Willis Hall winemaker’s dinner last week, and a true knockout when served with Willis Hall Pinot Gris Late Harvest 2008!1 package Knox gelatin ** 1 cup whipping cream ½ teaspoon freshly grated ginger, or ground ginger ½ teaspoon cinnamon ¼ teaspoon nutmeg ½ cup brown sugar 1 cup pumpkin puree 1 cup buttermilk 1 teaspoon vanilla 1 recipe Salted Caramel Whipped Cream (recipe follows)
Soften gelatin as directed on package. Heat cream with ginger, cinnamon and nutmeg over low heat until bubbles form around the edge. Add sugar, and stir until dissolved. Stir in gelatin until melted. Whisk in pumpkin puree until smooth. Add buttermilk, then vanilla. For a silky smooth mixture, pour through a sieve into serving bowls or goblets. Chill until set. Garnish with a dollop of brandied whipped cream and a sprinkle of nutmeg.
Makes 6 servings.
** The amount of gelatin required should be adjusted according to the length of available setting time – short setting time, more gelatin, longer setting time, less gelatin.
salted caramel whipped cream¾ cup heavy cream 3 tablespoons caramel sauce dash salt 1 teaspoon brandy or bourbon (optional)
In mixing bowl, combine cream, caramel and salt. Let stand 15 minutes. Add brandy or boubon; beat to soft peaks.