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  Back to 2009 Holiday Baking Feature · Recipes · Photos
Chef Norman Owens of Café La Haye, Napa, CA on StarChefs.com
Chef Norman Owens
Café La Haye
140 East Napa Street
Sonoma, CA 95476
(707) 935-6994

Pumpkin Chiffon Parfait with Twice Baked Ginger Bread Cookies
+ Click dish photo to enlarge

Pumpkin Chiffon Parfait with Twice Baked Ginger Bread Cookies
Chef Norman Owens of Café La Haye – Sonoma, CA
Adapted by StarChefs.com
November 2009
Yield: 12 Servings


INGREDIENTS

Pumpkin Chiffon:
1 envelope unflavored gelatin
½ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup half and half
4 eggs, separated
1 ¼ cups canned pumpkin
1/3 cup rum
½ cup sugar, granulated

Gingersnaps:
2 cups all purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2/3 cup butter, slightly firm
¾ cup sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon cider vinegar
 3 tablespoons candied ginger, finely chopped

Assemble and Serve:
Sweetened whipped cream
Powdered sugar

METHOD
For the Chiffon:
Dissolve gelatin in ¼ cup cold water. Mix brown sugar, salt, spices, half and half, egg yolks, and pumpkin in heavy saucepan. Cook over low heat until mixture starts to bubble. Add gelatin and stir until dissolved. Remove mixture from heat and add rum. Chill in fridge until about the consistency of mayonnaise. Meanwhile beat egg whites with granulated sugar until stiff. Fold egg whites into chilled pumpkin mixture.    

For the Gingersnaps:
Preheat oven to 375° F. Sift together dry ingredients. Mix butter and both sugars with paddle attachment in a stand mixer. Add egg and mix for one minute. Scrape down sides and add vanilla and vinegar and mix for one more minute. Reduce speed and add dry ingredients in three additions, mixing until just combined. Remove from mixer and fold in candied ginger. Roll cookie dough into 1 ¼ inch balls and place on a cookie sheet 2 inches apart. Bake for 9-11 minutes, rotating half way through. Cool 1/3 of the cookies separately and reserve. Chop reserved cookies into ¼ inch pieces and re-bake for 3-4 minutes.

To Assemble and Serve:
Fill a Ball jar or other glass container 1/3 full with pumpkin chiffon. Put cookie pieces on top in a single layer. Place a dollop of sweetened whipped cream on top and tap jar on towel to flatten. Repeat layers once more and finish with a whole gingersnap cookie and powered sugar.


 
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