Lemon Ginger Mousse And Pistachio Tuiles Recipes

PISTACHIO TUILES

Steps:

• Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
• Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
• Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.

LEMON PEEL TUILES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.
• Grind sugar and zest in a food processor, pulsing 4 or 5 times, until combined well, then transfer to a bowl. Add butter and vanilla and beat with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low, then add egg whites and mix until just combined, about 30 seconds. Add flour and mix until just combined, about 30 seconds.
• Transfer batter to pastry bag and pipe 12 (3-inch-long) lines, about 1 inch apart, on baking sheet. (Be careful not to squeeze bag too hard - lines should only be 1/4 inch wide.)
• Bake tuiles until edges begin to brown, 7 to 9 minutes. Let tuiles stand on baking sheet 20 seconds (just long enough to allow them to firm up slightly), then transfer with offset spatula to rolling pin (stabilized on a cooling rack), draping them diagonally and wiping spatula clean before transferring next cookie. (If cookies become too crisp to drape, put them back in oven for a few seconds to soften.) Make more tuiles in same manner, using a cool baking sheet and wiping nonstick liner clean with paper towels between batches.

PUMPKIN MOUSSE CHEESECAKE

Steps:

• Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
• In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
• Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
• Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.