Ingredients

  • GingerBread
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 stick butter, unsalted, softened
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • ½ cup molasses, mild
  • ¾ cup buttermilk, not powdered
  • ½ cup hot water
  • Pumpkin Mousse
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 15 oz. pumpkin
  • ½ cup light brown sugar, packed
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • Whipped Cream
  • 1 ½ cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Garnish
  • 2 tablespoons crystallized ginger, chopped

Directions

1. Gingerbread: Preheat oven to 350*F/170*C/GM4 with rack in middle. Butter 13x9in baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
2. Whisk together flour, baking soda, spices, salt. Beat butter and brown sugar until light and fluffy, 3-5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled). Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35-40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1 inch cubes with a serrated knife.
3. Pumpkin Mousse: Sprinkle gelatin over cold water and let soften 1 minutes. Dissolve. Whisk together gelatin mixture, pumpkin, brown sugar, spices and salt in a large bowl until combined well. Beat cream with vanilla until soft peaks, then fold into pumpkin mixture.
4. Whipped Cream: Beat cream with sugar and vanilla using mixer until soft peaks.
5. Assemble Trifle: Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.
6. Notes: Gingerbread, uncut, can be made 1 day ahead and kept in pan at cool room temperature covered. Trifle, without top layer of whipped cream, can be made 1 day ahead and chilled using only 1/2 of whipped cream. Beat remaining half just before serving.

Notes
Original serves 12.


Keywords
mousse, pudding
MacGourmet downloadPumpkin Gingerbread Trifle. To import, drag image to your MacGourmet recipe box.