Pumpkin Mousse - Woodstock Inn,vt

Jean Romero

By
@Jean_Romero

This recipe came from a good friend of mine Dr. Jay Hunter who I worked with for over 29 years, all the ER doc's were very good cooks. Any way this is a very good recipe, a little hard to make for a beginner but worth it.


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Rating:

Comments:

Serves:

8 or 10

Prep:

35 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

1 pkg
gelatin, unflavored
1/4 c
brandy
4
eggs
2/3 c
sugar
1 c
canned pumpkin
1/2 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
mace
1/4 tsp
clove, ground
1 c
heavy whipping cream

Directions Step-By-Step

1
Fold 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.
2
Sprinkle 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.
3
In 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.
4
In a small bowl, combine pumpkin, cinnamon, ginger, mace and cloves, stir into egg mixture, along with cooled gelatin mixture, blending well.
5
With 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.
6
To serve: gently remove paper collar. Decorate top with rosettes of whipped cream and garnish with almond or walnut halves. ENJOY

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids
Hashtag: #Pumpkin Mousse