Pumpkin Mousse

Pumpkin Mousse

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.

Ingredients

  • 5 large egg yolks
  • 1 c. sugar
  • 3½ c. heavy cream
  • 15 oz. Canned pumpkin
  • 2 tsp. vanilla extract
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 2 tbsp. dark rum
  • 1 tsp. powdered gelatin
  • 3 oz. shaved dark chocolate

Directions

  1. Fill a large bowl halfway with ice water and set aside.
  2. 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.
  3. 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 into 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.
  4. 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.

Note-I like to use whole grain bread. If you need the recipe to be gluten-free, use gluten-free bread. If you don’t have grape tomatoes, tomato slices will work too!


Recipe Notes

  • Yield: SERVES 16

(Recipe found at www.countryliving.com)

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