Pumpkin Mousse with Vanilla Sauce
Try this Pumpkin Mousse with Vanilla Sauce recipe, or contribute your own. "Cream" and "Desserts" are two of the tags cooks chose for Pumpkin Mousse with Vanilla Sauce.
Yield: 8 Servings Ready in 1 hours
0 people trying soon
Pumpkin Mousse with Vanilla Sauce Preparation
In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold whipped cream gently into pumpkin mixture. Pour mousse in mold or bowl and chill thoroughly. Serve with vanilla sauce. Serves 8 FOR THE SAUCE: Scald milk and light cream with vanilla. In double boiler, beat egg yolks and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook sauce over hot water, stirring constantly until it thickens and coats a spoon. (If it does not thicken, add a little flour.) Strain sauce to remove lumps. Chill. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 email@example.com Recipe by: Mrs. John B. Carrico Posted to MC-Recipe Digest V1 #849 by Bill Spalding
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Pumpkin Mousse with Vanilla Sauce. Be the first to review it!