Pumpkin mousse


Pumpkin mousse

1 envelope unflavored powdered gelatin
1/4 cup cold water
4 large eggs, separated
3/8 cup maple syrup, 1/4 cup plus 2 tbsp
1/2 tsp pure vanilla extract
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp salt
Pinch of freshly ground white pepper
2 tbsp dark rum
1/4 cup sugar
1 cup heavy cream
Sweetened whipped cream, for serving (optional)
Pastry leaves for garnish (optional; see [Pate Brisee recipe](http://www.xanthir.com/recipes/showrecipe.php?id=id101))


1. In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.

2. Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.

3. With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.

4. Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.

Food safety note: the eggs in this recipe are not cooked

Nutrition Facts

Serving Size:10


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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