Cooking with Daybreak: Brett shares holiday recipe

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Members of the abc27 news team are sharing their favorite holiday recipes over the next month on Daybreak.

On Tuesday, Brett Thackara was in the kitchen whipping up a delicious pumpkin dessert.

If YOU would like to share a recipe, you can enter the Cooking with Daybreak contest on the abc27 Facebook page.  Upload a video of yourself making the recipe, two minutes or less, and fill out the necessary forms. Four qualifiers will be selected and viewers will vote which contestant will be invited to make their dish LIVE on Daybreak on December 23.  You can enter now by clicking here.

Brett’s Pumpkin Mousse:

pumpkin-mousse

Ingredients:

1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
1 ripe banana, mashed
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract

Directions:

Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin and banana to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Add the granulated sugar and vanilla and continue to whisk until you have firm, solid peaks. Fold half the whipped cream into the cooled pumpkin mixture.

Pour the mousse into a big bowl or dish. Pipe or spoon the remaining whipped cream decoratively on the mousse. Serve chilled.

Recipe borrowed from Barefoot Contessa (Ina Garten)…tweaked slightly by yours truly.
cooking

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