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Recipe Pumpkin Mousse (Christmas)
Home Cooking Recipes
Required Ingredients:
- 3 eggs
- 1 cup milk
- 3/4 cup honey
- 1/2 cup milk
- 1 (.25 ounce) package unflavored gelatin
- 1 1/2 cups pumpkin puree
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 tablespoons chopped crystallized ginger
Preparing/Cooking:
- Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
- Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
- Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot.
- Add the softened gelatin with its liquid and stir until it is completely dissolved.
- Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils.
- Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds.
- Remove from the heat and whisk in the vanilla.
- Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed.
- Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites.
- Turn the mousse into a 6-cup metal mold that has been rinsed with cold water.
- Chill mousse overnight.
- To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter.
- Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom.
- Serve with whipped cream.
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