Harvest Basket Recipe
Pumpkin Mousse, Coffee Kataifi, Spiced Cashews and Dulce de Leche. Chef’s Notes: With the beginning of Fall, our minds race with the flavors and colors of harvest time.
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Ingredients
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Pumpkin Mousse
Coffee Kataifi
Spiced Cashews
Dulce de Leche
Method
Pumpkin Mousse
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes. Then, heat gently until dissolved.
- 2
Whip Cream
In a large bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 3
Combine Ingredients
In another bowl, mix pumpkin puree, pumpkin spice, and dissolved gelatin. Fold in whipped cream gently until combined.
- 4
Chill
Pour into serving dishes and refrigerate for at least 2 hours before serving.
Coffee Kataifi
- 5
Prepare Pastry
Preheat the oven to 350°F (175°C). Melt butter and toss kataifi pastry in it until well-coated.
- 6
Bake Kataifi
Spread the kataifi on a baking sheet and bake for 15-20 minutes or until golden brown.
- 7
Spiced Cashews
- 8
Roast Cashews
Preheat oven to 350°F (175°C). Toss cashews with olive oil, smoked paprika, cayenne pepper, and salt.
- 9
Bake Cashews
Spread on a baking sheet and roast for 10-15 minutes or until golden and fragrant.
Dulce de Leche
- 10
Prepare Dulce de Leche
Simply open the can of sweetened condensed milk and use as a topping or drizzle for the dessert.
