Before I begin rambling on about bloggetitis, I would like to say that this post is dedicated to Halloween, Thanksgiving…
And, a certain man in my life.
This cake and post is dedicated to my brother Eli, because he’s just turned the wonderful age of 19! There he is in the below picture, the youngest one, chewing grass at such a tender age.
(From left; moi, Eli, Joslin, & Addie in Baskinta, Lebanon. Our parents had a weird thing for OshKosh B’Gosh)
Eli, is one of the sweetest guys. He’s generous, kind, loving, and makes me laugh, a lot. Ok. I had to say all that because he’s my guinea pig and If I don’t he’ll stop testing my food.
Eli, we wish you a Happy Birthday and we all wish we were there with you to celebrate.
But instead, I’m here eating a chicken leg and writing this post.
(Courtesy of mowielicious.com)
And, experiencing severe twitches in my right eye, that my friend Mowie, diagnosed as bloggertitis. It’s not even Halloween yet, man!
I decided to go for an upside down cake, just because! One of the things I love are ginger snaps and I thought they would go very well with the home made pumpkin puree. Add some walnuts and I’m even happier. I dare you not to finish the brandy chantilly all on its own. I double dare you! I had to make a second batch.
- 200g ginger cookies
- 50g walnuts
- 80g sugar
- 100g unsalted butter, melted
- 300g pumpkin puree
- 100g sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Vanilla
- 300ml double cream (divided 250 ml/50ml)
- 250ml double cream
- 15ml brandy ( you could even go with 20ml if you’re brave
- 1 tablespoon sugar
- 4 mini pie trays with removable base
- In a pan, toast the walnuts for about 1 minute then add the sugar and caramelize for a further 1-2 minutes.
- Add the caramelized walnuts & ginger cookies in a food processor and blitz for 1 minute.
- Add the semi-cooled melted butter and blitz another 1 minute.
- Now take the pumpkin puree & add the sugar, spices & 50ml double cream and cook on a medium flame for about 3-4 minutes, till well mixed.
- Remove. Set aside and let cool for about 20 minutes or so.
- In the mean time beat the double cream (250ml) to a soft peak.
- Using a metal spoon, fold the whipped cream into the pumpkin puree mixture.
- In a mini-pie tray, spread the cookie-walnut mixture.
- Now, smooth over the pumpkin mousse.
- Set in the fridge for 1-2 hours. In the mean time, make the brandy chantilly. Add sugar & brandy to double cream and whip to a firm peak. Add to a piping bag to decorate pies with, to taste.