This mousse is in the cookbook "Barefoot Contessa At Home" by Ina Garten. Have not tasted this as yet, but from the way it reads, and since it is a Barefoot Contessa recipe, I am 100% sold. Wonderful for a holiday dessert, that is not the usual pumpkin or pecan pie. Cooking time is cooling time - overnight.
- 1⁄4 cup dark rum
- 2 teaspoons unflavored gelatin (1 packet)
- 15 ounces canned pumpkin (Not pie filling)
- 1⁄2 cup granulated sugar
- 1⁄2 cup light brown sugar, lightly packed
- 2 extra-large egg yolks
- 2 teaspoons grated orange zest
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups cold heavy cream
- 1 1⁄2 teaspoons pure vanilla extract
- sweetened whipped cream
- 8 -10 ginger snaps, chopped (Store-bought & spicy)
- crystallized ginger, for dercoration (optional)
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
- Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
- Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
- Immediately, whisk the hot gelatin mixture into the pumpkin mixture.
- In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form.
- Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped spicy ginger cookies. Repeat ending with a third layer of pumpkin.
- Cover with plastic wrap and refrigerate for 4 hours or overnight.
- To serve: decorate with whipped cream and slivered crystallized ginger.
- *This is the final recipe of the dinner meal I have been posting, with roast capon, buttermilk mashed potatoes, green beans with shallots, and orange-honey glazed carrots. This is what the Barefoot Contessa served - it is a lovely combination of different flavors.