Harvest Mousse with Spiced Almond Tuiles - butternut squash

Method

• Preheat the oven to 350.
• Place the squash, cut side down, on a lightly oiled baking sheet.
• Bake for about 1 hour, until very tender.
• Let cool slightly, then scoop out the flesh.
• In a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth.
• In a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
• In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
• Melt the gelatin in a microwave oven at high power, about 10 seconds.
• Add the gelatin to the squash puree and pulse to combine.
• Scrape the puree into a large bowl.
• In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
• With the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy.
• Fold the egg whites into the squash.
• Pour the heavy cream into the bowl the whites were in and beat at medium speed until firm.
• Fold the whipped cream into the mousse.
• Spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours.
• In a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved.
• Add the squash and simmer over moderate heat until tender and glossy, about 15 minutes.
• Let the squash cool in the syrup.
• Just before serving, drain the squash.
• Garnish each mousse with whipped cream and the candied squash and serve with Spiced Almond Tuiles.