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Pumpkin Mousse Recipe

   
 

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     Pumpkin Mousse

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   CHILL OVERNIGHT

Ingredients
5 Large Egg Yolks
1 Cup Sugar
3 1/2 Cups Heavy Cream
1-15 Ounce Can- Pumpkin
2 Teaspoons Vanilla Extract
1 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
 
2 Tablespoons Rum Extract
1 Teaspoon Powdered, Unflavored Gelatin
3 Ounces Shaved Dark Chocolate

Instructions
Fill a large glass or metal bowl halfway with ice and water and set aside.
Wisk egg yolks, 3/4 Cup plus 2 Tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continously with a rubber spatula or woodden spoon over medium heat, until thick and mixture coats the back of the spatula, about 10 minutes. Transfer to a medium bowl and set into ice bath, to cool, 20 minutes.
In cooked mixture add pumpkin, vanilla, spices and salt, stir well. Stir 1 tablespoon extract and the gelatin together in a small bowl. Heat the remaining tablespoon extract, and stir in gelatin mixture until disolved. Gently wisk 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 overnight.
Beat the remaining cream and sugar to soft peaks. Alternate pumpkin and cream into glass serving dish, ending with whipped cream. Garnish with chocolate shavings.
Serving Suggestions
Serve with gingersnaps


Originally Submitted
10/8/2008





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