Yield: 7 Servings
|2 tablespoons||Cold water|
|¼ cup||Boiling water|
|16 ounces||Pumpkin puree|
|1 cup||Confectioner's sugar; sifted|
|¼ teaspoon||Ground cinnamon|
|2 cups||Whipping cream|
|1⅓ cup||All-purpose flour|
|½ teaspoon||Baking powder|
|¼ cup||Ground ginger|
|½ cup||Brown sugar; packed|
|½ cup||Butter or margarine; melted|
|¼ cup||Whipping cream|
|\N \N||Whipped cream flavored with nutmeg|
CRUNCHY COOKIE CRUST
Note: There is a hint of ginger in the crumbs which cover this creamy mouse.
Mousse: In a small bowl, soak gelatin in cold water until softened. Stir in boiling water until gelatin has dissolved; set aside. In a large mixing bowl, beat pumpkin puree, confectioner's sugar and cinnamon until blended.
Whisk gelatin into pumpkin mixture. In a large bowl, whip cream until stiff; fold into pumpkin mixture. Pour into medium-sized glass dish.
Refrigerate 1-½ hours. Crust: Preheat oven to 375 degrees. In a large mixing bowl, combine crust ingredients. Using quick strokes of a fork or a handheld electric mixer set at medium speed, toss or swirl ingredients until a soft cookie dough forms. Spoon dough onto a ungreased cookie sheet.
Using the back of a spoon, a knife or your fingertips, spread and flatten dough to ⅛-inch thick. Bake 15 minutes or until crust is golden. Set crust aside to cool at least 30 minutes before handling. Using you thumbs or fingertips, crumble cooled cookie crust over chilled pumpkin mousse.
Serve with whipped cream flavored with nutmeg.
Recipe by: The Cobbler Crusade
Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on May 1, 1998