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Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Pumpkin Mousse Pie with Ginger Snap Crust

Category: Desserts  |  Permalink

Published: Tuesday, November 13, 2012

 

 

 

Pumpkin Mousse Pie with Ginger Snap Crust

Ingredients:

  • o Jamaican Dark Rum - 12 tablespoons
  • o Water (room temperature) - 4 tablespoons
  • o Gelatin (powdered) - 9 teaspoons
  • o Sugar - 2 cups
  • o Corn Starch - 1 cup (level)
  • o Cinnamon (powder) - 2 - tablespoons
  • o Ginger ( ground) - 2 - teaspoons
  • o Salt - 1/2 teaspoon
  • o Milk - 4 cups
  • o Yolks - 8
  • o Pumpkin Puree ( canned or fresh) - 4 cups ( packed and leveled)
  • o Vanilla Extract - 4 - Tablespoons
  • o Heavy Cream - 2 cups
  • Procedure:
  • o Pour the Rum and water in a cup and stir in the gelatin leave for 10-15 minutes to bloom
  • o In a heavy sauce pan add the sugar, cornstarch, cinnamon, ginger, and salt. Pour over half cup of the milk slowly while simultaneously whisking the ingredients.
  • o Add in the yolks and whisk well to incorporate.
  • o Add rest of the milk and cook slowly on stove over a medium-low flame constantly stirring with a wooden spoon.
  • o Once the mixture starts to bubble stop stirring and let boil 30 seconds longer.
  • o Remove from heat and add the liquids with the bloomed gelatin, then stir in the pumpkin puree.
  • o Place all back on the stove and bring to a boil. Once boiled pass all through a medium seized mesh strainer to remove any lumps that may have developed.
  • o Once strained place over an ice-bath to cool.
  • o When slightly cool…add the vanilla.
  • o Whip the cream until you reach "light peak" consistency.
  • o Fold the whipped cream into the cooled pumpkin mixture and reserve.
  • o Pipe into the homemade ginger snap crust and reserve until ready to serve. ( Recipe to follow)
  • o Top with a dollop of fresh whipped cream sweetened to your liking.
  • ginger-snap-cookies
  • Ginger Snap Cookie Crust (recipe)
  • For some interesting facts on ginger snaps along with an easy to followrecipe click > http://ow.ly/6F6lo
  • Ingredients:
  • o Crushed Ginger Snap Cookies - 4- 1/2 cups
  • o Walnuts ( crushed) - 1- 1/2 cups
  • o Sugar - 4 tablespoons
  • o Melted Butter - 24 Tablespoons
  • Ground Ginger Snaps and Walnuts
  • Procedure for the crust:
  • o Finely crush in kitchen aid or with rolling-pin the cookies and the walnuts to a fine well ground consistency.
  • o Add the melted butter (mix well)
  • o Press into the pie tins evenly all around ans up the sides of the pie mold.
  • o Place pie tin in freezer to set the crust.
  • o Preheat oven to 350 degrees Fahrenheit .
  • o Bake the pie crust for 15 minutes or until slightly firm.(DO NOT OVER BAKE!)
  • o The pie crust will harden further as it cool…so this needs to be taken into account. If over baked the crust will become to hard once it cools.
  • o Let pie crust cool completely… you can set in the refrigerator to cool and hold until ready to fill with the pumpkin filling.

 

  • This is a Mousse-Pie… once the baked crust is filled it does NOT have to be cooked again. It just needs to be placed back in the refrigerator to set..
  • "Just before service one can simply decorate the pie top with some fresh whipped cream…no need for anything more.
  • The pie and it's crust pack a one two punch of "Autumn flavors" and are the focus of this recipe…not a fancy topping!"
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