Servings: Makes 4
- 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
Place one sheet of phyllo dough on a flat, clean surface. Spray sheet evenly with cooking spray and lightly sprinkle with sugar. Repeat this process 1 time. On the second layer, spray and sprinkle again, then fold the sheets in half. Cut into 12 even rectangles and bake at 350° for 10–15 minutes.
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.