Side Pannel
Pumpkin Mousse
Ingredients List
- 10 oz Canned pumpkin
- 1/2 c Sour cream
- 1/2 c Cream cheese
- 1 c Sugar
- 1/2 ts Salt
- 2 ts Pumpkin pie spice
- 1 ts Ground ginger
- 2 Egg yolks
- 1 1/2 c Whipping cream
- 2 Egg whites
Directions
FOR GARNISH
Crystallized ginger
finely chopped
In a large stainless-steel bowl over a hot-water bath, combine pumpkin,
sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until
ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove
mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream
and finely chopped crystallized ginger.
Serves 4 to 6
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *
Typed for you by Karen Mintzias
Crystallized ginger
finely chopped
In a large stainless-steel bowl over a hot-water bath, combine pumpkin,
sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until
ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove
mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream
and finely chopped crystallized ginger.
Serves 4 to 6
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *
Typed for you by Karen Mintzias
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