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Pumpkin Mousse Recipe

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This recipe for Pumpkin Mousse is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 T. dark rum (optional)
1 tsp. powdered gelatin
3 oz. shaved dark chocolate
Directions:
Directions:
1). Fill a large bowl halfway with ice water and set aside.

2). Whisk the yolks, 3/4 c. plus 2 T. sugar and 3/4 c. 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 ice bath.

3). Add pumpkin, vanilla, spices and salt to the egg mixture. Stir 1 T. rum and 1 tsp. 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 c. cream to stiff peaks, and fold into pumpkin mixture. Pour into 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.
Number Of Servings:
Number Of Servings:
16

 

 

 

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