Pumpkin Mousse Recipe

Pumpkin Mousse Recipe

Ready in 1 hour

Folks will never guess a dessert as creamy and delicious as this pumpkin blend from Martha Stewart

Top-ranked recipe named "Pumpkin Mousse Recipe"


Ingredients

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1 envelope unflavored powdered gelatin; (1 scant tablespoon)
1/4 cup Cold Water
1/2 + 2 cup/tbsp Canned unsweetened pumpkin puree
1 pinch Freshly grated nutmeg
1/2 teasp pure vanilla extract
1/2 teasp ground ginger
1/2 teasp gorund allspice
1/4 teasp Salt
1 pinch Freshly ground white pepper
2 tblsp dark rum
1/4 cup Sugar
1 cup Heavy cream
4 large Eggs
1/4 + 2 cup/tblsp pure maple syrup

Original recipe makes 8 Servings

Servings  

Preparation

1. In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 mins. Cook softened gelatin over medium heat, swirling pa, 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 the 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. Devide mousee 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 sugar free whipped cream and a pastry leaf before serving (optional)

FOOD SAFETY NOTE The eggs in this recipe are not cooked.

Credits

Added on Award Medal
Verified by twojocks
Calories Per Serving: 363 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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