Nov 04, 2012
This dessert is so beautiful! I just loved the presentation. It actually is a lot easier than it looks. When I looked closely at the ingredients I realized I actually had everything but the cones, heavy cream, and puff pastry. Puff pastry is pricey, but the recipe uses only 1 of the 2 sheets in the pack. I layed it out on a Silpat sheet and dusted both sides with flour as suggested. It was very easy to work with, to cut and shape. I realized too late that the cones were only used as a mold. Although, they do work great and the puff pastry pops right off immedietly, cream horn molds would have worked well too. I forgot the sugar topping until the last 7 minutes of cooking. I quickly sprinkled 1 Tblsp on them, and popped them back in the oven, and it worked fine. I used a 1M tip to pipe the pumpkin mousse and it was perfect for filling them quickly and easily. I had bottled Hershey's caramel syrup and didn't want to go out and buy something thicker, in a jar or make something, so I just used that. It was less of a drizzle, but worked fine for me. I also, didn't bother to toast the nuts. I personally, find them bitter when done that way. It saved time too. I would be happy taste and appearance wise to serve this to a small dinner party, especially for Fall or Thanksgiving.
—Blender Woman
