From: Country Living US
Pumpkin Mousse
Yields:
16
Cal/Serv:
531
Layers of snow-white whipped cream and spiced pumpkin mousse create a festive dessert for the holiday season. Top with chocolate curls for an elegant presentation.
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Ingredients
- 5 large egg yolks
- 1 cup sugar
- 3 1/2 cups 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
Directions
- Step 1Fill a large bowl halfway with ice water and set aside.
- Step 2Whisk 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.
- Step 3Add 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.
- Step 4Beat 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.
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