Makes: 16 servings
Time: 1 Hour 45 Minutes
A combination of snow-white whipped cream and spiced pumpkin mousse with an elegant presentation.
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
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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