Spiced Pumpkin Mousse
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||4 1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Gingersnap cookies||18 , divided|
In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute or until softened.
Beat in the egg yolks and sugar.
Cook and stir over medium heat until a thermometer reads 1600 and mixture has thickened, abouts minutes.
Transfer to a small bowl; beat until cool and thickened, about 3 minutes.
Beat in the pumpkin and spices.
Refrigerate for 1 hour or until set.
In a small mixing bowl, beat cream and vanilla until stiff peaks form.
Fold into pumpkin mixture.
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 the mousse with the remaining gingersnaps.