Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Canned pumpkin |
½ cup | Sour cream |
½ cup | Cream cheese |
1 cup | Sugar |
½ teaspoon | Salt |
\N \N | Crystallized ginger |
2 teaspoons | Pumpkin pie spice |
1 teaspoon | Ground ginger |
2 \N | Egg yolks |
1½ cup | Whipping cream |
2 \N | Egg whites finely chopped |
FOR GARNISH
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