Who; Paula Jo Henry
Where: Crepes Paulette, Bentonville
What: Pumpkin Cheesecake (Fausse) Mousse
Dighero’s Insights: Paula Jo Henry might be the hardest-working woman in the food biz of Arkansas – first, as owner and operator of the Crepes Paulette food truck, undeniably the most coveted culinary experience of its time at the Bentonville Farmers Market, and now, guiding that success into the award-winning brick and mortar paradigm of the same name, also located in Bentonville.
Pumpkin Cheesecake (Fausse) Mousse
Pumpkin butter ingredients:
3 ½ cups steamed, pureed sugar pumpkin (or canned pumpkin)
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ cup fresh lemon juice
Pinch of salt
1 ½ to 2 cups water
Preheat oven to 450. Mix all ingredients until smooth (mixture should be “soupy”). • Pour into greased 8” x 8” pan. • Bake for 20 minutes. • Remove from oven and stir. • Repeat this step two more times, until liquid has evaporated, leaving a creamy, smooth paste. • Let cool.
2 cups heavy whipping cream (cold)
1/3 cup powdered sugar
½ teaspoon cream of tartar
½ cup cream cheese
¾ cup pumpkin butter
Speculaas cookies (or other buttery, crisp cookie), crushed
Combine the cream, powdered sugar and cream of tartar in a pre-chilled bowl and whip to hard peaks (1 to 2 minutes on high with electric mixer). • Place in refrigerator. • Gently warm the cream cheese in double boiler or microwave and whip until smooth. • Add the pumpkin butter and mix until fully incorporated. • Retrieve the whipped cream from the refrigerator and fold in the pumpkin mixture with a large rubber scraper until just uniform. Do not overmix. • Keep in the refrigerator until serving. • Serve topped with a little cinnamon and a generous sprinkling of fine cookie crumbs.
Makes 10 half-cup servings.
Paula says to load mousse into a piping bag or Ziploc with a frosting tip of your choice and “pipe” into stemmed champagne or wine glasses.
Full Article Here: https://www.citiscapes.com/eats-drinks