Pumpkin and Rum Parfait

Ingredients:

• 1/4 cup rum
• 2 tsp unflavored gelatin
• 450 gr. pumpkin puree
• 1/2 cup regular sugar
• 1/2 cup brown sugar
• 2 large egg yolks
• 2 tsp grated orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp salt
• 1.5 cups chilled heavy cream
• 1.5 tsp vanilla extract
• Sweetened whipped cream
• From 8 to 10 pcs. gingerbread cookies
• Candied ginger, for garnish, optional

Preparation:

1. Pour the rum into a heatproof bowl and sprinkle the gelatin on top. Let it sit for 10 minutes to allow the gelatin to bloom.
2. In a large bowl, combine the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Place the bowl with the gelatin over a saucepan of simmering water and cook until the gelatin becomes translucent. Immediately stir the hot gelatin mixture into the pumpkin mixture.
   
   In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
3. To assemble the parfait, place some of the pumpkin mousse into ramekins, add a layer of whipped cream, then some crushed cookies. Repeat layering in the same order, finishing with the pumpkin mousse. Cover with plastic wrap and refrigerate for 4 hours or overnight. When serving, garnish the pumpkin parfait with whipped cream and candied ginger.
   
   Recipe pumpkin, granola, and cranberry parfait.