Ginger Pumpkin Mousse

Name: Ginger Pumpkin Mousse
Yield: 4 to 6 portions
Ingredients: ¾ teaspoon ground cinnamon; ½ teaspoon freshly grated ginger; 1½ cups pumpkin purée or canned pumpkin; 1½ cups pumpkin purée or canned pumpkin; 7 tablespoons sugar; 1 tablespoon unflavored gelatin; 4 eggs; Minced crystallized ginger, for garnish; ¼ teaspoon grated nutmeg; 1 cup heavy cream, chilled

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 eggs
7 tablespoons sugar
1 tablespoon unflavored ge

Dessert
Vegetarian
Gluten-free

Method

Beat the eggs with the sugar until the mixture is light colored and thick. Add the gelatin and beat to blend well. Mix in the pumpkin purée and spices and chill the mixture until it begins to set.
Whip the cream into soft peaks; fold into the pumpkin mixture. Pour into 4 to 6 dessert dishes or a large serving bowl.
Chill for 4 hours. Before serving, d