Ginger Pumpkin Mousse
|Granulated sugar||7 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Pumpkin puree/Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ginger||1⁄2 Teaspoon, grated|
|Nutmeg||1⁄4 Teaspoon, grated|
|Heavy cream||1 Cup (16 tbs)|
|Minced crystallized ginger||1 Tablespoon (For Garnish)|
Beat eggs with sugar until mixture is light colored and thick.
Add gelatin and beat to blend well.
Mix in pumpkin puree and spices and chill mixture until it begins to set.
Whip cream into soft peaks; fold into pumpkin mixture.
Pour into 4 to 6 dessert dishes or a large serving bowl.
Chill for 4 hours.