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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is light and airy after a heavy meal. I think it came from a seasonal cookbook but can't recall the title. The brandy gives it a more unique flavor and so it stands out from other mousse recipes that are similar. Ingredients:
1 teaspoon gelatin |
2 tablespoons cold water |
4 egg yolks |
1 cup white sugar |
2 tablespoons cold water |
2 cups pumpkin puree |
2 tablespoons brandy |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon clove |
425 ml whipping cream |
1 tablespoon pure vanilla extract |
Directions:
1. In a small bowl soften gelatin in first amount of cold water.
2. In medium metal bowl over a pot of simmering water, combine egg yolks,.
3. sugar, and second amount of cold water.
4. Whisk constantly until it doubles in bulk and holds a ribbon when whisk is lifted - about 5 mins.
5. Remove from heat and stir in gelatin.
6. Transfer to mixer fitted with whisk attachment and beat until cooled, about another 5 minutes.
7. Fold in pumpkin, brandy and spices.
8. Chilll until cool but not set , about 30 minutes.
9. White base if chilling, whip cream to soft peaks and add vanilla.
10. Fold into mousse in 2 batches.
11. Transfer to serving dishes and chill until ready.
12. P.S. time does not include chilling.
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