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from the kitchen of Sharmagne Leland-St. John
1 3/4 teaspoons orange flavoured gelatin
1 tablespoon water
3 large egg yolks
1/8 cup plus 1 tablespoon cornstarch
1 tablesoppn orange zest
1/8 teaspoon salt
3/4 cup plus 1/2 tablespoon sugar
1/2 quart whole milk
1 - 7 1/2 ounce can pumpkin puree
1/2 tablespoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup mascarpone cheese
2 tablespoons Calvados brandy or Applejack
1/2 pound gingersnaps, whole
1/8 pound gingersnaps, finely crushed
In a bowl, sprinkle the gelatin over the water. Let
stand for 5 minutes. In a separate bowl whisk the
egg yolks,cornstarch, orange zest, salt and 3/4 cups
sugar until slightly moist. In a saucepan heat the milk
until it is steaming. Whisk 1/2 cup of the milk into the
egg mixture. Whisking constantly, pour the mixture into
the remaining milk in the saucepan. Cook over medium
heat. Continue whisking until it comes to a boil and has
thickened. Approximately 5 minutes. Add the pumpkin
purée and cook continuing to whisk for a minute. Remove
from heat and whisk in the gelatin, vanilla and cinnamon.
Whisk in the mascarpone. Dissolve the remaining sugar
in the brandy. Arrange approximately 1/3 of the whole
gingersnaps in an 8" x 8" x 2" glass baking dish. Lightly
brush with the brandy. Spoon in 1/3 of the custard mixture.
Repeat this process two more times using all of the whole
gingersnaps, the brandy and the custard. Sprinkle 1/2
the crushed gingersnaps on top and press a piece of cling
wrap directly on top. Freeze for at least 8 hours or overnight.
Let thaw at room temperature for approximately 6 hours.
Sprinkle with the remaining crushed gingersnaps and serve.
Yields 6 servings
NOTE: Calvados- Many drinks have been made from apples. None has
acheived the perfection of this French apple brandy from the French
région of Basse-Normandie.
Laird's Apple Brandy-Though not as complex as Calvados, deliciously
captures the essence of apple. The less expensive version of its