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Banana Creme Mousse is one of the four
variations of the recipe. Photo courtesy
||Though pumpkin pie spice is typically found in Thanksgiving and Christmas desserts, pair it with coconut milk and you can add a burst of spice to all kinds of desserts, year-round.
Pumpkin pie spice and coconut milk is the sixth of McCormick’s Top 10 Flavor Pairings For 2010.
- Pumpkin pie spice is a blend of dried, powdered spices including cinnamon, cloves, ginger, nutmeg and sometimes allspice. Though it’s typically found in pumpkin, squash and sweet potato pies and other seasonal baking, it can be used year-round to add a burst of flavor to all types of desserts—and even savory dishes, such as sweet potatoes, coffee drinks, cheeseballs or dairy-based dips for salty snacks.
- Coconut milk is a sweet, milky-white liquid made from the meat of a mature coconut. It’s created by squeezing grated coconut meat through cheesecloth, and should not be confused with coconut water, which is the naturally occurring foggy liquid found inside coconuts. Coconut milk is widely used in tropical cuisines, especially Indian curries and Thai cuisine (a favorite dish is tom yum, chicken soup with coconut milk).
Recipe: Pumpkin pie spice and coconut milk pair together for a naturally sweet combination in this recipe for Mix & Match Spiced Mousse Mini Desserts: Banana Cream Mousse, Fudge Brownie Mousse, Piña Colada Mousse and Strawberry Shortcake Mousse.
|Each of the four mousse flavors is tailored from the same pumpkin pie spice/coconut milk mousse recipe. Serve all flavors at once so diners can enjoy the carnival of options, or serve a different mini mousse each time you have dinner guests.
For a fusion dish, add a dash of pumpkin pie spice to your tom yum!
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