Yield: 4 Servings
|7 tablespoons||Granulated sugar|
|1 tablespoon||Unflavored gelatin|
|1½ cup||Pumpkin puree|
|¾ teaspoon||Ground cinnamon|
|½ teaspoon||Freshly grated ginger|
|¼ teaspoon||Grated nutmeg|
|1 cup||Heavy cream|
|\N \N||Minced crystalized ginger (garnish)|
From: hammond@... (Steve Hammond) Date: Thu, 14 Oct 1993 19:41:12 GMT from Rosso & Lukin, "The Silver Palate Cookbook", Workman, NY, 1982.
1. beat eggs with sugar until mix 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 up.
2. whip cream into soft peaks; fold in pumpkin mixture. Pour into 4-6 dessert dishes.
3. chill for 4 hours. Before serving, garnish with crystalized ginger REC.FOOD.RECIPES ARCHIVES
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