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pumpkin mousse - woodstock inn,vt

Jean_Romero avatar
Recipe by
Jean Romero
@Jean_Romero
Lewiston, ID

This recipe came from a good friend of mine Dr. Jay Hunter who I worked with for over 29 years, all the ER doc's were very good cooks. Any way this is a very good recipe, a little hard to make for a beginner but worth it.

yield 8 or 10
prep time 35 Min
cook time 4 Hr
method Stove Top

Ingredients For pumpkin mousse - woodstock inn,vt

  • 1 pkg
    gelatin, unflavored
  • 1/4 c
    brandy
  • 4
    eggs
  • 2/3 c
    sugar
  • 1 c
    canned pumpkin
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/4 tsp
    mace
  • 1/4 tsp
    clove, ground
  • 1 c
    heavy whipping cream

How To Make pumpkin mousse - woodstock inn,vt

  • 1
    Fold a 24 inch piece of waxed paper lengthwise in thirds. Form a 2 inch collar around a 1 quart,straight sided souffle' dish. Tie with a piece of string to hold in place.
  • 2
    Sprinkle gelatine over rum in a small bowl. Set bowl in a pan of hot water, and simmer to dissolve gelatine. Remove from hot water. Cool slightly.
  • 3
    In a large bowl, with electric mixer at high speed, beat eggs until thick & light. Gradually beat in sugar, and continue beating 5 minutes, or until very thick and light.
  • 4
    In a small bowl, combine pumpkin, cinnamon, ginger, mace and cloves, stir into egg mixture, along with cooled gelatin mixture, blending well.
  • 5
    With rubber scraper, gently fold 1 cup whipped cream into the gelatine mixture until well combined.Turn into prepared dish, smoothing with spatula. Refrigerate until firm - 4 hours or over night.
  • 6
    To serve: gently remove paper collar. Decorate top with rosettes of whipped cream and garnish with almond or walnut halves. ENJOY
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