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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 envelope(s) unflavored powdered gelatin |
1/4 cup(s) cold water |
1/2 cup(s) + 2 tbsp canned unsweetened pumpkin puree |
4 large eggs separated |
1/4 cup(s) + 2 tbsp pur maple syrup |
pinch(s) freshly grated nutmeg |
1/2 teaspoon(s) vanilla extract |
1/2 teaspoon(s) ground ginger |
1/2 teaspoon(s) ground allspice |
1/4 teaspoon(s) salt |
pinch(s) ground white pepper |
2 tablespoon(s) dark rum |
1/4 cup(s) sugar |
1 cup(s) heavy cream |
whipped cream for serving |
Directions:
1. In a mall saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook Softened gelatin over medium heat, swirling pan, just until gelatin is dissolved. do not let boil. Cool Completely.
2. Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, all-spice salt, white pepper and rum. whisk until fully blended.
3. With an elctric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
4. Divide mousse amoung 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetend whipped cream.
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