Pumpkin Mousse - Woodstock Inn,vt
1Fold a 24 inch piece of waxed paper lengthwise in thirds. Form a 2 inch collar around a 1 quart,straight sided souffle' dish. Tie with a piece of string to hold in place.
2Sprinkle gelatine over rum in a small bowl. Set bowl in a pan of hot water, and simmer to dissolve gelatine. Remove from hot water. Cool slightly.
3In a large bowl, with electric mixer at high speed, beat eggs until thick & light. Gradually beat in sugar, and continue beating 5 minutes, or until very thick and light.
4In a small bowl, combine pumpkin, cinnamon, ginger, mace and cloves, stir into egg mixture, along with cooled gelatin mixture, blending well.
5With rubber scraper, gently fold 1 cup whipped cream into the gelatine mixture until well combined.Turn into prepared dish, smoothing with spatula. Refrigerate until firm - 4 hours or over night.
6To serve: gently remove paper collar. Decorate top with rosettes of whipped cream and garnish with almond or walnut halves. ENJOY
Originally Posted: Tue, Oct 22, 2013