The rich flavors of autumn and winter all come together in this beautifully married dessert plate!
The GINGER CAKE recipe can be found in our collection - Ginger Rye Cake, except this time we have swapped the grain flours for gluten free flour. The texture is just perfect for the toppings that will accompany it, and it is a special treat, during the holidays, to cater a little to your guests who prefer a gluten free dessert. Otherwise, you can simply use the Ginger Rye Cake recipe in this dessert.
The PUMPKIN GANACHE is quite simple to make. Just allow for the timing needed to set and become firm in the fridge. The same set time will be needed for the Cardamom Cream.
- White Chocolate – 16 ounces, melted
- Pumpkin puree – ¾ cup
- Whipping cream – ¾ cup
- Butter – 6 ounces
- Pumpkin spice mix – 4 teaspoons
- Salt – 1 teaspoon
Melt the chocolate. Meanwhile place other ingredients in a mixing bowl and blend thoroughly. Add melted chocolate and blend. Place mixture in a low bowl or pan. Press plastic wrap on top of ganache. Chill for a few hours, allowing the mixture to set and become firm.
The CARDAMOM CREAM/FOAM can be served as a dollop of cream once it has set in the fridge and become firm, or placed in a N2O cartridge canister (my new favorite fun toy) and served as whipped cream.
- Cardamom – 1 tablespoon ground (preferably freshly ground)
- Coconut milk – 1 can, full fat
- Sugar – ½ cup
- Gelatin – 1 teaspoon dissolved in ¼ cup cold water
Prepare the gelatin first, stirring quickly as you add the cold water. It thickens fast. Set aside. Add remaining ingredients in a saucepan and bring to a simmer. Turn off. Add gelatin. Mix well and let sit about 30 minutes so the cardamom flavor can be extracted into the milk mixture. Transfer into a blender and blend about a minute. Strain mixture. Cover and place in fridge a few hours to set.
Now all the components are ready to assemble. Take a look at the video above to see how we chose to arrange this lovely dessert onto the plate!