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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