Harvest Mousse With Spiced Almond Tuiles

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 medium butternut squash, halved lengthwise and seeded (3 pounds)
• 1/2 cup superfine sugar
• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 ounce unflavored gelatin powder
• 2 tablespoons cold water
• 3 large egg whites
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 cup water
• 1/2 vanilla bean, split, seeds scraped
• 1/2 teaspoon fresh ground pepper
• 1 cup diced peeled butternut squash (1/2-inch cubes)
• lightly sweetened whipped cream, for serving
• 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar
• 3 large egg whites
• 1 cup unsalted roasted almonds, ground in food processor
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Recipe

• 1 make the mousse:
• 2 preheat the oven to 350°f
• 3 place the squash, cut side down, on a lightly oiled baking sheet.
• 4 bake for about 1 hour, until very tender.
• 5 let cool slightly, then scoop out the flesh.
• 6 in a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth.
• 7 in a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
• 8 in a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
• 9 melt the gelatin in a microwave oven at high power, about 10 seconds.
• 10 add the gelatin to the squash puree and pulse to combine.
• 11 scrape the puree into a large bowl.
• 12 in a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
• 13 with the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy.
• 14 fold the egg whites into the squash.
• 15 pour the heavy cream into the bowl the whites were in and beat at medium speed until firm.
• 16 fold the whipped cream into the mousse.
• 17 spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours.
• 18 meanwhile, make the candied squash:
• 19 in a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved.
• 20 add the squash and simmer over moderate heat until tender and glossy, about 15 minutes; let the squash cool in the syrup.
• 21 just before serving, drain the squash.
• 22 make ahead:.
• 23 the squash mousse and candied squash can be refrigerated for up to 2 days.
• 24 prepare spiced almond tuiles:.
• 25 preheat oven to 350ºf.
• 26 in a medium bowl, using a handheld electric mixer, cream the butter and granulated sugar until combined.
• 27 beat in the egg whites, one at a time.
• 28 add the ground almonds, flour, and the ground spices and beat at low speed until a soft batter forms.
• 29 line 2 baking sheets with parchment paper.
• 30 spoon level teaspoons of the batter onto the prepared baking sheets, about 4 inches apart.
• 31 using an offset spatula, spread the batter into 3" rounds.
• 32 bake until golden, about 10 minutes.
• 33 cool for 1 minute, transfer the toiles to a rack with a spatula.
• 34 cool the baking sheets between batches by running the undersides under cold tap water and drying thoroughly before replacing the parchment.
• 35 repeat with the remaining batter.
• 36 make ahead:
• 37 the tuiles can be stored at room temperature to an airtight container for up to 3 days.