Spicy Pumpkin Mousse
|Pumpkin puree||1 3⁄4 Cup (28 tbs) (Fresh Or Canned)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Orange||1 , zest grated|
|Grand marnier/Triple sec||3 Tablespoon|
|Unflavored gelatin package||1 Tablespoon (1 Package)|
|Fresh orange juice||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Ginger snaps||6 , crumbled (For Garnish)|
In a large bowl, combine the pumpkin, cinnamon, nutmeg, ginger, salt, pepper, orange zest, and grand marnier and stir to blend very well.
Dissolve the gelatin in the orange juice in a small bowl.
Combine the egg yolks and sugar in a small bowl and beat until thick and lemon colored.
Scald the 1/4 cup cream and vanilla in a small saucepan.
Add the softened gelatin to the pan and stir until entirely dissolved.
Pour this mixture into the egg yolks, beating continuously.
Scrape the cream-egg mixture into the pumpkin and stir until smooth.
Whip the remaining 1 cup of cream until stiff.
Reserve about 1/3 cup for the garnish.
Fold the cream into the pumpkin mixture and when incorporated, scrape the pumpkin mixture into a 2 quart mold or 6 individual ramekins.
Cover and chill several hours or overnight.