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Spiced Pumpkin Mousse

Chef.at.Home's picture
Ingredients
  Unflavored gelatin 1 1⁄2 Teaspoon
  Cold water 4 1⁄2 Teaspoon
  Egg yolks 3
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pumpkin

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