I wanted a dessert that screamed fall to me; I love the spiciness of ginger, the tartness of cranberry, the sweet comfort of pumpkin, and dark complexity maple syrup, lightly burned sugar, and cocoa. I decided to combine all of these.
Maybe it's my ADD that won't let me do something simple; I'm not sure. At any rate, this is what I came up with.
Step 1: Make the tuile
2 T molasses
2 T brown sugar
2 T melted butter
1 pinch salt
1 tsp lemon juice
1 tsp honey
1 T water
1 tsp ground ginger
a sprinkle of cinnamon
a few microplane shavings of nutmeg
I was originally going to pulverize gingersnaps and mix with melted butter to make the crust for this. I had extra tuile batter, though, and decided that the flavor was strong enough to use as a crust as well. It was thin and I knew the mousse would soften it enough to make it really easy to cut. Because I was adding crispy leaves to the top, I figured I didn't need a bottom crust to be crunchy as well; the mousse just needed some thin barrier to keep it from sticking too much to the serving plate.
Preheat oven to 350 degrees F. Line a pan with parchment or nonstick aluminum foil.
Mix all the ingredients in a bowl with a fork. I had to add the water because the batter wasn't runny enough.
You can cut a shape from paper and use it as a stencil, but I found it easier to just spread the batter with a spoon into a leaf shape. Use a teaspoon of batter and put four to six leaf shapes on the pan.
Bake for 5-7 minutes until they almost stop bubbling. Remove from oven. Some people say you should wait 30 seconds then scoop the tuile up from the baking sheet and drape them over a rolling pin while they're still hot and flexible. I found it easier to just roll up the aluminum foil and let them cool that way. If the foil dented as I rolled, I pulled the sides of the roll outward to straighten the dents.
When you've made as many leaves as you want for the garnish, line the bottom of a springform pan with nonstick foil or parchment. Spread the remaining batter with a spoon and bake until it almost stops bubbling. Line the ring of the springform pan with plastic wrap and stick the bottom with the crust in. Make sure the excess plastic wrap sticks out the bottom of the pan, rather than sitting on top of the crust. You don't want plastic wrap inside your dessert.