Pumpkin Mousse

Pumpkin-Mousse-Feature

Makes: 16 servings 

Time: 1 Hour 45 Minutes

A combination of snow-white whipped cream and spiced pumpkin mousse with an elegant presentation.

Ingredients

5 large egg yolks

1 c. sugar

3 1/2 c. heavy cream

15 oz. Canned pumpkin

2 tsp. vanilla extract

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. salt

2 tbsp. dark rum

1 tsp. powdered gelatine

3 oz. shaved dark chocolate

Instructions

Fill a large bowl halfway with ice water and set aside.

Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula — about 10 minutes.

Transfer to a medium bowl and set over the ice bath. Stir to cool.

Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatine mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops — about 8 hours or up to overnight.

Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

 

Source: Country Living

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