|10 ounces||Canned pumpkin|
|½ cup||Sour cream|
|½ cup||Cream cheese|
|2 teaspoons||Pumpkin pie spice|
|1 teaspoon||Ground ginger|
|1½ cup||Whipping cream|
|2||Egg whites finely chopped|
In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving ⅓ for garnish) into chilled pumpkin mixture, then carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.
Serves 4 to 6
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy * Typed for you by Karen Mintzias
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