Pumpkin Mousse with Vanilla Sauce

Ready in 1 hour

Top-ranked recipe named "Pumpkin Mousse with Vanilla Sauce"

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1 tb Gelatin
1 c milk
1 ts Cinnamon
1 ts Nutmeg
1 ts Allspice
1 pn Salt
For The Mousse
2 tb Cold water
1/3 c +1 Tbs. Sugar
1 c Light cream
4 Egg yolks
1/2 c Sugar
1 c Heavy Cream; whipped
1 1/4 c Pumpkin
1/2 ts Vanilla
3 Egg yolks
For The Sauce

Original recipe makes 8 Servings



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 billspa@icanect.net Recipe by: Mrs. John B. Carrico Posted to MC-Recipe Digest V1 #849 by Bill Spalding on Oct 16, 1997

Calories Per Serving: 1007 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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