Pumpkin Mousse Recipe
Ingredients
| 2 eggs, lightly beaten | ||
| Honey | 1/4 Cup (16 tbs) | |
| Date sugar | 2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Pinch of ground cloves | ||
| Pinch of ground mace As teaspoon freshly grated nutmeg | ||
| Skim milk | 1 Tablespoon | |
| Pumpkin puree | 1 Can (10oz) | |
| Half and Half | 1 Cup (16 tbs) | |
| 1 recipe Spa Cream made without sweetener | ||
Directions
Preheat the oven to 325° F.for smaller molds or 300° F.for one large dish.
Butter eight 1/2-cup souffle molds or a 1 quart souffle dish.
Whisk the eggs in a mixing bowl, add the honey, Equal, spices, and dry milk, and mix well.
Add the pumpkin and half-and-half and whisk until completely blended.
Pour into the molds.
Place the molds in a baking pan at least 1 1/2 or 2 inches deep.
Pour enough very hot tap water into the baking pan to reach halfway up the molds.
Bake the smaller molds for 40 to 50 minutes, the 1 quart dish for 1 1/4 hours.
Remove the molds from the baking pan and let cool to room temperature.
Butter eight 1/2-cup souffle molds or a 1 quart souffle dish.
Whisk the eggs in a mixing bowl, add the honey, Equal, spices, and dry milk, and mix well.
Add the pumpkin and half-and-half and whisk until completely blended.
Pour into the molds.
Place the molds in a baking pan at least 1 1/2 or 2 inches deep.
Pour enough very hot tap water into the baking pan to reach halfway up the molds.
Bake the smaller molds for 40 to 50 minutes, the 1 quart dish for 1 1/4 hours.
Remove the molds from the baking pan and let cool to room temperature.
Chef
