Pumpkin Mousse The Best Recipes

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Pumpkin Mousse

"A light ethereal, opportunity to the conventional pumpkin pie. Water may be substituted for milk if you would really like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

three eggs
1 cup milk
3/4 cup honey
half of cup milk
1 (.25 ounce) bundle unflavored gelatin
1 half cups pumpkin puree
three tablespoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
half teaspoon floor mace
half teaspoon ground nutmeg
half teaspoon ground ginger
1 teaspoon vanilla extract
2 tablespoons chopped crystallized ginger

Instructions :

Prep :	Cook : 7M	Ready in :

Pour the half of cup of water or milk into a small bowl and sprinkle the gelatin over it to melt.
Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a warmth-proof bowl that holds at least 2 cups.
Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the combination is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
Pour most of the recent milk combination into the egg yolks, whisking constantly, then pour this mixture returned into the pot and keep heating till it thickens and almost boils. Stir inside the pumpkin and hold stirring till there are no huge bubbles while you prevent stirring for a few seconds. Remove from the heat and whisk within the vanilla.
Beat the egg whites till frothy, then begin adding the sugar steadily, beating till stiff peaks have formed. Fold a huge spatula of the whites into the pumpkin custard, then fold in the last egg whites. Turn the mousse right into a 6-cup steel mold that has been rinsed with cold water. Chill mousse in a single day. To unmold, dip the mould in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into person ramekins or wine glasses which have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Notes :

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