Share this story
Close X
Switch to Desktop Site

Pumpkin mousse a holiday dessert

For a change from the traditional pumpkin pie, this recipe for a pumpkin mousse would make an attractive dessert for Christmas eve or Christmas day dinner. It must be made well ahead of serving time, as it initially needs 41/2 hours to set in the refrigerator, then another 2 hours after it is completed. This recipe will serve about 16 people. Pumpkin Mousse 1 cup milk 2 envelopes unflavored gelatin 1 20-ounce can solid-pack pumpkin 11/2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1/4 teaspoon ground cloves 6 eggs, separated 1 cup sugar 2 cups heavy or whipping cream 1/4 cup chopped walnuts

In heavy, 3-quart saucepan, mix milk and gelatin; let stand 1 minute. Cook over medium heat until gelatin is completely dissolved, stirring constantly. Stir in pumpkin, cinnamon, ginger, nutmeg, cloves, egg yolks, and 3/4 cup sugar. Cook over medium-low heat until mixture is very thick, about 10 minutes, stirring constantly (do not boil or mixture will curdle).

About these ads

Refrigerate until mixture is well chilled, but not set, about 41/2 hours, stirring occasionally. If pumpkin mixture is not well chilled, cream will curdle when folded in.

Meanwhile, prepare collar for 11/2 quart souffle dish, by tearing off a 24 -inch strip of waxed paper, then folding it in half lengthwise. Wrap outside of dish so collar stands 3 inches above rim. Secure with cellophane tape; set aside.

When pumpkin mixture is chilled, in large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1 /4 cup sugar, beating until sugar is dissolved. Whites should stand in stiff, glossy peaks.

Reserve 1/2 cup heavy or whipping cream for garnish later. In small bowl with mixer at medium speed, beat remaining 11/2 cups heavy cream.

With wire whisk or rubber spatula, gently fold whipped cream and chilled pumpkin mixture into beaten egg whites. Spoon mixture into souffle dish; refrigerate until set, about 2 hours.

To serve, in small bowl with mixer at medium speed, beat reserved heavy or whipping cream until stiff peaks form. Garnish mousse with whipped cream and chopped walnuts. Makes 16 servings.

Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.