Ricotta And Pumpkin Mousse Parfaits

• 8 ounces soft fresh goat cheese
• 1 cup whole milk ricotta
• 3 tablespoons plus two teaspoons honey
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 cup milk
• 15 ounces canned pumpkin (1 can)
• 1 cup light brown sugar
• 1/2 teaspoon cinnamon
• 3 egg yolks, lightly whisked
• 1 packet unflavored gelatin
• 1 teaspoon grated orange zest
• 1 cup orange juice
• 2 1/2 inch thick coins of ginger
• 4 green cardamom pods, crushed
• 2 oranges, supremed
• 1 tangerine, supremed

1. Heat the milk, pumpkin, brown sugar, 1/4 teaspoon of the salt, cinnamon, and 1/4 teaspoon of the nutmeg in a double boiler until warm. Whisk some of the warm pumpkin into the egg yolks to heat them and add the egg-pumpkin mixture back into the double boiler, stirring for 4 to 5 minutes, or until it begins to thicken. Remove from the heat.
2. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin and orange zest to the pumpkin and set aside.
3. Whip the heavy cream and sugar to firm peaks. Fold the whipped cream into the pumpkin mixture and refrigerate until ready to serve, at least three hours.
4. Mix the goat cheese, ricotta, 3 tablespoons honey, olive oil, sugar, and 3/4 teaspoons of the salt. Refrigerate until ready to serve, at least three hours.
5. In a small saucepan, boil the orange juice, cardamom and ginger until reduced to about 3 tablespoons, around 10 minutes. Strain into a bowl and let cool. Whisk in the honey and gently toss with the orange and tangerine segments.
6. In individual serving bowls or glasses, start with a layer of ricotta mixture. Add orange layer and top with pumpkin mousse.

goat cheese, milk ricotta, honey, olive oil, sugar, ground nutmeg, salt, milk, pumpkin, light brown sugar, cinnamon, egg yolks, unflavored gelatin, orange zest, orange juice, coins, green cardamom pods, oranges, tangerine

Taken from food52.com/recipes/7559-ricotta-and-pumpkin-mousse-parfaits (may not work)