← Back to Search Results American
pumpkin-mousse-with-crystallized-ginger

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield : Serves 6 to 8

Ingredients

  • 1 teaspoon unflavored gelatin
  • ¼ cup dark rum
  • 4 egg yolks
  • ½ cup sugar
  • 1 cup pumpkin purée (a 2 to 3 pound pie pumpkin will yield 2½ to 3 cups of pumpkin purée)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground mace
  • 1/3 teaspoon ground cloves
  • 2 eggs whites
  • 1 cup heavy cream, whipped
  • ¼ cup crystallized ginger, cut into julienne, for decoration
  • Whipped heavy cream, for decorating and serving

Equipment:

  • 3½ - 4 cup serving bowl
  • Electric mixer
  • Pastry bag with star tip (optional)

Directions

In a double boiler, dissolve the gelatin in the rum over simmering water. Remove from the heat and set aside.

Whisk the egg yolks with ¼ cup sugar until lemony in color and the mixture falls in ribbons from the whisk.

In a mixing bowl, combine the purée, the dissolved gelatin and rum, and the spices. Blend well and fold in the yolk mixture.

Beat the egg whites in an electric mixer. When they begin to stiffen, gradually add the remaining ¼ cup sugar, continuing to beat until the whites form stiff glossy peaks.

Fold the meringue into the purée mixture. Gently fold in the whipped cream. Do not overblend. Turn the mixture into the serving bowl and freeze for 10 minutes, or until set.

Place the bowl in the refrigerator for 2 hours, or until thoroughly chilled.

When ready to serve, sprinkle with the ginger julienne or decorate with additional whipped cream, piped in a lattice fashion and dusted with ginger.

Serve with additional unsweetened whipped cream.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and does not include Whipped Heavy Cream for decorating and serving.

225kcal (11%)
41mg (4%)
2mg (3%)
393mcg RAE (13%)
113mg
11mg
3g
17g
1g
20g
146mg (49%)
36mg (2%)
8g (39%)
13g (21%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
a-new-way-to-cook A New Way to Cook
by Sally Schneider
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?