Pumpkin Chiffon Tartlets Recipe
Ingredients
| 16 ounces cooked or canned pumpkin | ||
| Brown sugar | 4 Tablespoon | |
| Rum extract | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Cinnamon | 1/8 Teaspoon | |
| Ginger | 1/8 Teaspoon | |
| 2 envelopes (2 tablespoons) unflavored gelatin | ||
| Water | 1/4 Cup (16 tbs) | |
| Evaporated milk | 1 Cup (16 tbs), skimmed | |
| Artificial sweetener to equal 4 teaspoons sugar | ||
Directions
Combine first 6 ingredients in large bowl; mix well.
Set aside.
Sprinkle gelatin over water in small saucepan to soften.
Place over low heat and stir until gelatin has dissolved, about 3 minutes.
Set aside.
Combine milk and artificial sweetener in bowl; mix with rotary beater.
Slowly pour in gelatin mixture and continue beating until stiff peaks form.
Fold 3/4 of this into pumpkin mixture.
Divide equally into 4 individual dessert molds.
Top each portion with equal amounts of remaining gelatin mixture.
Chill until firm.
Set aside.
Sprinkle gelatin over water in small saucepan to soften.
Place over low heat and stir until gelatin has dissolved, about 3 minutes.
Set aside.
Combine milk and artificial sweetener in bowl; mix with rotary beater.
Slowly pour in gelatin mixture and continue beating until stiff peaks form.
Fold 3/4 of this into pumpkin mixture.
Divide equally into 4 individual dessert molds.
Top each portion with equal amounts of remaining gelatin mixture.
Chill until firm.
Chef
