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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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They say gingersnaps add crunch to this creamy, smooth mousse and I think my DGSs are going to love it. Timing does not include cooling time. Ingredients:
1 1/2 teaspoons unflavored gelatin |
4 1/2 teaspoons cold water |
3 egg yolks |
3/4 cup sugar |
1 1/2 cups canned pumpkin |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 1/2 cups heavy whipping cream |
1 1/2 teaspoons vanilla extract |
18 gingersnap cookies, divided |
Directions:
1. In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
2. Beat in egg yolks and sugar.
3. Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
4. Transfer to small bowl; beat until cool and thickened, about 3 minutes.
5. Beat in pumpkin and spices.
6. Refrigerate for 1 hour or until set.
7. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
8. Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
9. Spoon or pipe mousse over the top.
10. Cover and refrigerate for 1 hour or until set.
11. Just before serving, garnish with remaining gingersnaps.
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