Modern Pumpkin Mousse

Nov 26, 2016
central NC

(Just A Pinch)

Spiced pumpkin mousse with layers of snow-white whipped cream create a perfect dessert for the winter holidays. Top it off with some chocolate shavings for an impressive presentation.

Pumpkin Mousse

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 gelatin
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 gelatin 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. Serve chilled.

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