Spiced Pumpkin Mousse

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 6

Ingredients: 1 1/2 teaspoons unflavored gelatin (less than 1 envelope) 1 1/2 tablespoons cold water 3 large egg yolks 3/4 cup granulated sugar 1 1/2 cups canned 100 % pure pumpkin (slightly less than a 15-ounce can) 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 1/2 cups well-chilled heavy cream 1 1/2 teaspoons vanilla extract Garnish (optional) Whipped Cream Chocolate curls

Instructions: In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F (70°C). (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour. In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Transfer mousse to a large pastry bag fitted with a large plain tip and pipe into 6 stemmed dessert glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours). Just before serving, garnish with whipped cream and chocolate curls, if desired. Makes 6 servings

Date: November 10, 2003

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