Finally, a week after the fact, I present to you the dessert I made for this year's Solstice meal, and let me tell you, this is a doozy! I knew the moment I saw it in the November (and final) issue of Gourmet Magazine, that I had to make this. It was just too good to pass up.
And boy was I right! This was an incredible concoction. And pretty simple to make. You can find the original recipe here.
The only change I made to the recipe was that, for the gingerbread cake, I used about 1/4 cup of chopped ginger in syrup that came in Jodi's parcel, and I reduced the ground ginger to about 1 tsp. It was a good call; the chopped ginger really added a lot of flavour to the cake. In the end, however, it wasn't the greatest gingerbread I've ever had, but since it was going in a trifle, it didn't matter as much.
The pumpkin mousse was fabulous and easy to make. In fact, in general, this was a very easy dessert to put together, and very light. I would definitely make this again!
As it happened, it didn't all get eaten on Solstice, so guess what I had for breakfast the following three mornings? Yep. And it makes an awesome breaky, too, I must say!