Modern layered pumpkin and white chocolate mousses with almond streusel and maple caramel - photo 1
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Modern layered pumpkin and white chocolate mousses with almond streusel and maple caramel

Desserts Cakes and Bakes 90 min Medium 11 wyświetleń ~49.47 PLN - (0)
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Description

A seasonal dessert that combines the creamy sweetness of white chocolate with a delicately spiced roasted pumpkin mousse. The layered structure contrasts velvety mousses with crunchy almond streusel and candied/toasted toppings. The dessert has warm notes of cinnamon and nutmeg, a sweet-tart hint of fresh orange juice, and a glossy maple sauce that adds elegance. Perfect for autumn and winter gatherings when you want to surprise your guests with a modern look: the bright layers of mousse, golden crunchy crumbs, and shiny almonds create an appealing composition both visually and in taste. Serve in clear cups, coppa glasses, or as small dessert tarts.

Ingredients Used

Ingredients (16)

Servings:
6
  • Roasted pumpkin puree 400 g
  • White chocolate 200 g
  • 30% heavy cream 400 ml
  • Agar-agar 6 g
  • Brown sugar 120 g
  • Butter 80 g
  • Wheat flour 100 g
  • Ground almonds 60 g
  • Almond flakes 80 g
  • Maple syrup 60 ml
  • Orange juice 60 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 4 g
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Candied orange peel 30 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~49.47 PLN (8.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

If you don't have ready-made puree: preheat the oven to 200°C (top-bottom). Cut the pumpkin in half, remove the seeds and fibers with a spoon. Cut into smaller pieces, place skin side up on a baking sheet lined with parchment paper and bake for 45-60 minutes until the flesh is soft (check with a fork). Remove and cool to a temperature that can be touched. Scoop out the flesh with a spoon and blend with a blender until smooth. Weigh out 400 g of puree.

Ingredients: Roasted pumpkin puree
Use a large baking tray and parchment paper. Check the softness with a fork – the flesh should be easily pierced. If you are using Hokkaido, you do not need to peel the skin before baking.

Almond streusel (crumble)

2

Preheat the oven to 170°C. In a large bowl, combine 100 g of all-purpose flour, 60 g of ground almonds, 30 g of brown sugar (from the total), and 1 g of salt (part of 2 g). Add 80 g of cold butter, diced. Quickly rub the butter into the dry ingredients with your fingertips or use a pastry cutter until uneven crumbs the size of coarse bread crumbs form. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 12-18 minutes, stirring every 5 minutes with a wide spatula, until golden and crispy. Once baked, let it cool – it will become crunchier.

Ingredients: Wheat flour, Ground almonds, Brown sugar, Butter, Salt
Use a grater for the dough or a knife for quick crumbling if you don't have a chopper. Don't bake too long, as it's easy to burn the sugar in the almonds. Use a silicone spatula for mixing.

Caramelized almond flakes

3

In a wide, heavy-bottomed pan, melt 30 g of brown sugar with 10 g of butter over medium heat (about 2-3 minutes). When the syrup starts to bubble slightly and takes on an amber color, add 80 g of almond flakes and stir vigorously for 2-3 minutes until all the flakes are coated in caramel. Quickly transfer to a sheet of baking paper and spread evenly to prevent them from sticking together. Once cooled, break into smaller pieces.

Ingredients: Brown sugar, Butter, Almond flakes
Use a wide, non-stick pan. Do not leave the pan unattended, as the caramel darkens quickly and can burn in a moment. If the caramel hardens on the tool, soak it in hot water.

White chocolate mousse

4

Break 200 g of white chocolate into small pieces and place them in a metal bowl. Set the bowl over a pot of gently simmering water (double boiler) – the bottom of the bowl should not touch the water. Meanwhile, heat 200 ml of heavy cream until very hot (almost boiling) and dissolve 3 g of agar-agar in it, stirring vigorously until the agar is dissolved. When the chocolate starts to soften, pour the hot cream with agar into the chocolate and whisk until you achieve a smooth, silky emulsion. Set the bowl aside to cool slightly (about 5-8 minutes). In a separate bowl, whip the remaining 200 ml of chilled cream to soft peaks (about 2-3 minutes with a mixer on medium speed). When the chocolate base is lukewarm (not hot), gently fold in 1/3 of the whipped cream with a fork, then the rest in batches, gently folding with a spatula to avoid losing fluffiness.

Ingredients: White chocolate, 30% heavy cream, Agar-agar
Use a metal/stainless steel bowl for the water bath and a silicone spatula for folding in the whipped cream. The temperature of the base must not be too high when adding the whipped cream (it will destroy the fluffiness). If the mixture is too warm, wait until it cools to lukewarm.

Pumpkin puree

5

In a saucepan, mix 400 g of roasted pumpkin puree with 60 g of brown sugar, 4 g of cinnamon, and 1 g of nutmeg. Heat over medium heat, stirring, for 3-4 minutes until the sugar dissolves and the mixture starts to smell fragrant. In a separate small saucepan, heat 60 ml of orange juice and whisk in 3 g of agar-agar. Bring to a boil and cook for 1 minute to activate the agar. Remove the juice from the heat and quickly combine it with the pumpkin puree, vigorously mixing with a whisk to evenly distribute the agar. Cool the mixture to a temperature of about 30-35°C (it should be slightly warm). Whip 200 ml of cream (if remaining) to soft peaks and gently fold it into the cooled puree until the mixture is uniform and fluffy.

Ingredients: Roasted pumpkin puree, Brown sugar, Ground cinnamon, Nutmeg, Orange juice, Agar-agar, 30% heavy cream
Use a kitchen thermometer if you have one – agar needs to be boiled to work. If the puree is very moist, the consistency of the mousse after adding the cream should be thick, but still spoonable.

Maple syrup

6

In a small saucepan, heat 60 ml of maple syrup over medium heat for 2-3 minutes until it starts to thicken slightly and takes on a deeper color. If you want a glossier sauce, add 5 g of butter and stir until melted. Remove from heat and let cool. The sauce should be liquid but slightly thickened.

Ingredients: Maple syrup, Butter
Use a small saucepan with a thick bottom to prevent the syrup from burning. Thickening happens quickly – remove from heat when it starts to slightly reduce.

Assembly and decoration

7

Prepare 6 transparent cups or glasses. In the bottom of each, sprinkle 20 g of cooled streusel (from step 2) and lightly press it down with a spoon to create an even layer. Next, add a layer of 100 g (per serving) of pumpkin puree, smoothing the surface. After chilling and slightly thickening (about 10-15 minutes in the fridge), add a layer of 100 g of white chocolate mousse on top of the pumpkin puree. Sprinkle caramelized almond flakes and a few larger pieces of fine streusel on top for contrast. Drizzle each dessert with 1 teaspoon (about 10 ml) of maple syrup. Optionally, decorate with candied orange peel and roasted pumpkin seeds.

Ingredients: Ground almonds, Wheat flour, Roasted pumpkin puree, White chocolate, Almond flakes, Maple syrup, Candied orange peel, Roasted pumpkin seeds
Use a measuring cup or spoon for even portioning. Chill the layers only until slightly set before adding the next one to avoid mixing. If serving later, only decorate just before serving to keep the crunchy elements crisp.

Cooling and serving

8

After assembling the desserts, place the cups in the refrigerator for at least 1 hour to allow the agar to fully stabilize the layers and the flavors to meld. Before serving, take the desserts out 10-15 minutes in advance so that the mousse is not too cold and can develop its full aroma.

Use a refrigerator set to a normal temperature of 4-6°C. Do not freeze desserts – agar provides stability in the cold, but freezing will change the texture.

Fun Fact

💡

Pumpkin was valued by the indigenous people of North America; combining pumpkin with spices is a tradition of autumn dishes. The combination of pumpkin with white chocolate is a contemporary flavor technique that highlights the creamy sweetness and gives the dessert a delicate, harmonious character.

Best for

przyjęcia jesienne Święto Dziękczynienia kolacje świąteczne podwieczorek dla gości

Tips

🍽️ Serving

Serve in transparent dishes to showcase the layers. Decorate just before serving to keep the crunchy elements fresh. A strong espresso or spiced tea (chai) pairs well with the set. You can also serve a small scoop of vanilla ice cream on the side for a temperature contrast.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. For longer storage, crispy elements lose their texture — it's best to store the streusel and caramelized almonds separately and add them before serving. Reheating is not necessary; if you want to restore the shine to the sauce, gently warm the maple syrup in a water bath and drizzle before serving.

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