- 2 sheets chocolate phyllo dough
- Vegetable cooking spray and hazelnut oil
- 1 tablespoon evaporated cane sugar (for sprinkling)
- 1/4 cup fruit sweet
- 1 cup packed pumpkin
- 4 sheets gelatin or 4 teaspoon gelatin powder
- 1/2 cup white chocolate
- 3/4 cup pasteurized egg whites
- 1/4 cup evaporated cane sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 tablespoons water
Melt chocolate over a double boiler and set aside. Soften gelatin in 2 tablespoons water and set aside.
Combine pumpkin with spices and set aside. In an electric mixer, whip egg whites with sugar until stiff peaks are formed. Fold pumpkin into egg whites.
Bring fruit sweet to a boil and add gelatin sheets. Add fruit sweet with pumpkin mixture. Quickly whip in melted chocolate.
In an electric mixer, whip egg whites with sugar until stiff peaks are formed. Fold pumpkin into egg whites. Chill for 4 hours, then serve.
Place one phyllo rectangle on a plate. Place a layer of pumpkin mousse on top with either a spoon or pastry bag. Cover with another layer of phyllo and repeat one more time ending with phyllo on top. Sprinkle with powdered sugar or cocoa powder, and garnish with strawberry fan and fresh mint sprig.