Spicy Pumpkin Mousse Recipe
Spicy Pumpkin Mousse is simply by far the most delicious fruit dessert that I have come across! Serve the Spicy Pumpkin Mousse for your party and see how your guest get lost in its wonderful flavors!
Ingredients
| Canned pumpkin puree | 1 3/4 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Grated zest of 1 orange | ||
| 3 tablespoons Grand Marnier or triple sec | ||
| Unflavored gelatin package | 1 | |
| Orange juice | 2 Tablespoon | |
| Egg yolks | 4 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| 6 ginger snaps, crumbled for garnish | ||
Directions
In a large bowl, combine the pumpkin, cinnamon, nutmeg, ginger, salt, pepper, orange zest, and grand marnier and stir to blend very well.
Dissolve the gelatin in the orange juice in a small bowl.
Combine the egg yolks and sugar in a small bowl and beat until thick and lemon colored.
Scald the 1/4 cup cream and vanilla in a small saucepan.
Add the softened gelatin to the pan and stir until entirely dissolved.
Pour this mixture into the egg yolks, beating continuously.
Scrape the cream-egg mixture into the pumpkin and stir until smooth.
Whip the remaining 1 cup of cream until stiff.
Reserve about 1/3 cup for the garnish.
Fold the cream into the pumpkin mixture and when incorporated, scrape the pumpkin mixture into a 2 quart mold or 6 individual ramekins.
Cover and chill several hours or overnight.
Dissolve the gelatin in the orange juice in a small bowl.
Combine the egg yolks and sugar in a small bowl and beat until thick and lemon colored.
Scald the 1/4 cup cream and vanilla in a small saucepan.
Add the softened gelatin to the pan and stir until entirely dissolved.
Pour this mixture into the egg yolks, beating continuously.
Scrape the cream-egg mixture into the pumpkin and stir until smooth.
Whip the remaining 1 cup of cream until stiff.
Reserve about 1/3 cup for the garnish.
Fold the cream into the pumpkin mixture and when incorporated, scrape the pumpkin mixture into a 2 quart mold or 6 individual ramekins.
Cover and chill several hours or overnight.
Chef
