praline pumpkin mousse cornucopias

by Kristina Sloggett

in baking,Cooking Light,Dessert,recipes,Vegan

I was invited by Cooking Light and The Chew to make one of the holiday recipes from the show (I was actually invited to join a taping of The Chew last week, and rats Rats RATS I could not go).

But did I want to put my own spin on one of The Chew’s holiday recipes or crafts? I absolutely did! I am not too incredibly into crafts (I do have some fun house projects going on right now…), but we all know I love to cook. I chose one of their desserts and I veganized it.

Actually, the dessert I chose was also kinda crafty…

Just look at those cute pastry cornucopias! These were made with sugar cones – wrapping the cones in foil and then wrapping in pastry dough.

Just a piece of advice from someone newly experienced in this cone wrapping? Do not skip the cone. Do not think you can fashion a cone shape from foil and make that work. Well, it works exceptionally well until you want to take the cone out of the cooked pastry. Trust me, I’ve been other candles I’ve used both methods. For this part of the recipe, follow the original.

You then fill the pastry with a delectable mousse and drizzle caramel over the top…

The original recipe uses a pudding mix, and while most common instant pudding mixes are accidentally vegan, that wasn’t enough of a “change” for me. I made my own pudding.

The caramel sauce is unconventional as well – but every bit as delicious.

praline pumpkin mousse cornucopias

recipe adapted from praline-pumpkin mousse cornucopias

makes six desserts

pastry cones

1 package vegan puff pastry (or this, also vegan), cut into 1 cm strips
coconut sugar 

Wrap six ice cream sugar cones in foil, beginning at pointed end and wrapping around, folding excess over into cone. Spray with cooking spray (I used spray coconut oil). Wrap puff pastry strips around cone, beginning at pointed end and wrap up, overlapping slightly. I used 3 – 4 strips for each cone. Place cones on prepared (parchment, silpat) baking sheet, dust with coconut sugar, bake at 350 for 13-15 minutes or until golden brown. Set aside to cool.

pumpkin mousse

1 1/2 cups raw cashews
3/4 cup maple whipped cream (recipe follows)
1/2 cup pumpkin puree
1/4 cup maple syrup 

In food processor, pulse cashews to a fine crumb. Add maple whipped cream, pumpkin puree and maple syrup, combine completely to a smooth mousse.

maple whipped cream

1 can full fat coconut milk
2 tablespoons maple syrup 

Chill can of coconut milk in refrigerator overnight. When chilled, separate the solid from the liquid, saving liquid for another recipe. Using hand mixer (or stand mixer fitted with whisk), whip coconut solids into fluffy cream, adding maple syrup as you whip.

praline caramel sauce

adapted from chai pecan butter sauce

1 cup raw pecans
1/2 cup Medjool dates, pitted
3+ tablespoons water

In food processor, blend pecans and dates until crumbly. Add water by the tablespoon and continue to blend until smooth and desired consistency is reached.

to assemble

Transfer pumpkin mousse to piping bag, pipe into pastry cones. Plate and drizzle with praline caramel sauce, garnish with chopped pecans.

I made these three different times they were so good!

 

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