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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âKids love to dip into this pumpkin mousse!â Gingersnaps add crunch to this creamy, smooth-as-silk mousse thatâs spiced just right. âLara Pennell, Mauldin, South Carolina 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 a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes.
2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
3. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps. Yield: 6 servings.
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