Pumpkin Mousse Dessert Parfait - cooking recipe

Ingredients

1/4 cup dark rum
2 teaspoons unflavored gelatin (1 packet)
15 ounces canned pumpkin (Not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
sweetened whipped cream
8 -10 ginger snaps, chopped (Store-bought & spicy)
crystallized ginger, for dercoration (optional)

Preparation

Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
Set aside for 10 minutes for the gelatin to soften.
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
Immediately, whisk the hot gelatin mixture into the pumpkin mixture.
In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped spicy ginger cookies. Repeat ending with a third layer of pumpkin.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
To serve: decorate with whipped cream and slivered crystallized ginger.
*This is the final recipe of the dinner meal I have been posting, with roast capon, buttermilk mashed potatoes, green beans with shallots, and orange-honey glazed carrots. This is what the Barefoot Contessa served - it is a lovely combination of different flavors.