Dessert & Champagne Marketplace Epcot Food & Wine Festival 2011 & 2012
This easy yet elegant recipe is sure to be a hit at your holiday table be it Thanksgiving or Christmas.
Ingredients:
1 store-bought spice cake mix, prepared per package directions and cooled 1/3 cup plus 2 tablespoons old-fashioned oats 1/4 cup plus 2 tablespoons flour 1/4 cup brown sugar 1/4 cup granulated sugar 5 tablespoons butter, melted 1/2 cup apricot jam 1/4 cup orange juice 1 pasteurized egg yolk (or 1/4 cup pasteurized egg yolks) * 3/4 cup canned pumpkin pie filling 3/4 cup white chocolate chips 1 cup heavy cream 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries , plus extra as garnish
Directions:
Prepare cake as following package directions. Cool completely. Cut into cubes or desired size (I made rounds to fit in my glasses) and set aside.
For Streusel:
Preheat oven to 325°F. Line a sheet pan with foil; set aside.
Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan
Bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. Set aside.
For Apricot-orange sauce:
Combine apricot jam and orange juice in a medium mixing bowl. Whisk together until smooth. Set aside.
For Pumpkin mousse:
Combine egg yolk and pumpkin pie filling in a medium mixing bowl.
Place white chocolate chips in a microwave safe bowl. Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir. Stir melted white chocolate into pumpkin mixture.
Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold whipped cream into pumpkin mixture.
To assemble trifle: Place a dollop of mousse at the bottom of a serving dish. Top with Craisins® dried cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, Craisins® and sauce, then top with streusel. Garnish with a few Craisins® on top.
Makes 6-8 servings.
Click here to view a You Tube video of this recipe.
* To reduce risk and ensure food safety, we recommend that you always use pasteurized egg or egg products in recipes that are not cooked at or cooked to recommended temperatures.