Pumpkin Mousse Napoleons:
This is an original creation. It can be adapted to any flavor of mousse.
It's an impressive looking dessert, yet, quite simple.
I traditionally serve the Pumpkin Napoleons at Thanksgiving. If another flavored is used, they can be served at various other occasions during the year.
I added additional recipes for my other favorite flavors. Chocolate would also be great and dust the tops with a good Dutch Cocoa.
I previously posted my favorite Pastry Cream that would be incredible as a Napoleon, I'll add it to the end of this page. It's my favorite, simple and Best of the Best recipe for an easy pastry cream.
Serve alone or layered between baked wontons:
12 wonton wrappers ( this would be for 6 servings, adapt the number for your needs)
2 TBS granulated sugar
Arrange wontons on a Silpat lined baking sheet
Spray them lightly with vegetable cooking spray
Sprinkle the tops with granulated sugar
Bake at 400 degrees for 5 minutes
Remove and cool completely on a wire rack.
Create Napoleons with 2 wontons layered with mousse in between them.
Top with a dusting of powdered sugar.
1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.
Combine, in a medium saucepan on medium heat:
1 C cream
Simmer for 5 minutes
Whip remaining cream and vanilla
Fold into the pumpkin mixture
Pour into serving dishes and top with crumbled ginger snaps or create Napoleons.
Peace in the Kitchen.
Here's my Amaretto Mousse that can be adapted to the Napoleon too.
1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.
My original recipe for cranberry mousse can be used to make Napoleons for Christmas.
Best of the Best!
1C cranberry juice
1- 3 oz. package of raspberry jello
1- can (16oz.) jellied cranberry sauce
1C heavy cream, whipped ( 2C of Cool Whip will also work)
In a saucepan:
heat juice to boiling
stir in jello until dissolved
add cranberry sauce and cook until dissolved.
Transfer to a bowl and refrigerate until thickened.
Whip the cream and fold into the jello mixture.
Transfer to a clear serving bowl to serve.This is truly one of my Best of the Best Recipes.
This is the only Pastry Cream I ever use.
Here are a few of the ways that I use it:
Frost the center of a layered cake
Strawberries and Pastry Cream
A filling for Aebleskivers
It's simple and decadent
Equal parts of Vanilla Ice Cream, softened, and Heavy Cream
I usually start out with a pint of each (2 cups)
Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment
Add 1 TBS of Vanilla and 1TBS of Almond Extract
Add 1 1/2 boxes of French Vanilla Pudding and continue to mix well
Peace in the Kitchen!