Ingredients
- Yield: 4 servings
- 10 oz Canned pumpkin
- 1/2 c Sour cream
- 1/2 c Cream cheese
- 1 c Sugar
- 1/2 ts Salt
- 2 ts Pumpkin pie spice
- 1 ts Ground ginger
- 2 Egg yolks
- 1 1/2 c Whipping cream
- 2 Egg whites
- FOR GARNISH: Crystallized ginger, finely chopped
Directions
DIRECTIONS:
In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar. Reserve 1/3 for garnish. Fold into chilled pumpkin mixture, then carefully fold in egg whites.
Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.
Serves 4 to 6
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *
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Submitted 6/13/05.
Source: The Ultimate Mousse Cookbook - by Jack Stone and J
Submitted By: Meryl
merstarunicorn11@hotmail.com
PUMPKIN MOUSSE