Pumpkin mousse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Canned pumpkin |
| ½ | cup | Sour cream |
| ½ | cup | Cream cheese |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| Crystallized ginger | ||
| 2 | teaspoons | Pumpkin pie spice |
| 1 | teaspoon | Ground ginger |
| 2 | Egg yolks | |
| 1½ | cup | Whipping cream |
| 2 | Egg whites finely chopped | |
Directions
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