Spiced Pumpkin Gingerbread Trifle
- For the pumpkin mousse:
- 1 (¼-ounce) envelope unflavored gelatin
- ¼ cup cold water
- 1 (2-inch) piece of vanilla bean (or 1 teaspoon vanilla extract)
- 1 (15-ounce) can pumpkin
- ½ cup maple syrup
- ½ teaspoons cinnamon
- ½ teaspoons grated nutmeg
- ½ teaspoons ground ginger
- ⅛ teaspoons sea salt
- 1 cup heavy cream
- For cardamom whipped cream:
- 1 ½ cups heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons ground cardamom
- 6 Gingerbread Cookies from L&B Bakery
- 6 Rustic Bakery Ginger Babies, crushed with a knife
Sprinkle gelatin over cold water in a small saucepan and let soften for 1 minute. Bring to a simmer, stirring until gelatin has dissolved.
Split the vanilla bean down its length using a paring knife. Working with one half at a time, hold down the tip of the bean against the cutting board and scrape out the seeds.
In a large bowl, whisk together gelatin mixture, scraped vanilla beans (or vanilla extract), pumpkin, maple syrup, spices and salt until combined.
In a separate bowl, beat 1 cup cream until it holds soft peaks, about 5 minutes. Fold into pumpkin mixture gently and thoroughly.
Beat 1 ½ cups cream with maple syrup and ground cardamom until it holds soft peaks, about 5 minutes.
Arrange 6 individual 1-cup trifle dishes or wine glasses on a work space.
Break off each gingerbread man where the legs and torso meet and crumble each of the legs. Put one crumbled leg in the bottom of each dish. Top with half of the pumpkin mousse, then half of the cardamom whipped cream.
Repeat with another leg of a gingerbread man, mousse and whipped cream.
Arrange each head/torso of the gingerbread figures decoratively in the dishes, pushing down on one side. Top with one crushed Ginger Baby per dish.
Chill in refrigerator at least 2 hours before serving.