Pumpkin Mousse Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Canned pumpkin,
1/2 cup: Sour cream,
1/2 cup: Cream cheese,
1 cup: Sugar,
1/2 tsp: Salt,
2 tsp: Pumpkin pie spice,
1 tsp: Ground ginger,
2: Egg yolks,
1 1/2 cup: Whipping cream,
2: Egg whites,
FOR GARNISH
Crystallized ginger, finely chopped
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, the whipping cream
(reserving 1/3 for garnish) 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 * Typed for you by Karen Mintzias
Source from luhu.jp
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, the whipping cream
(reserving 1/3 for garnish) 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 * Typed for you by Karen Mintzias
Source from luhu.jp
Tags
Desserts