Brandied Pumpkin Mousse

Name: Brandied Pumpkin Mousse
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon gelatin; 2 tablespoons cold water; 4 egg yolks; 1 cup white sugar; 2 tablespoons cold water; 2 cups pumpkin puree; 2 tablespoons brandy; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon clove; 425 ml whipping cream; 1 tablespoon pure vanilla extract

Recipe by Chef #570804 Halifax Liz

This is light and airy after a heavy meal. I think it came from a seasonal cookbook but can't recall the title. The brandy gives it a more unique flavor and so it stands out from other mousse recipes that are similar.

READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon gelatin
2

tablespoons cold water
4

egg yolks
1

cup white sugar
2

tablespoons cold water
2

cups pumpkin puree
2

tablespoons brandy
1

teaspoon cinnamon
¹⁄₂

teaspoon ginger
¹⁄₄

teaspoon clove
425

ml whipping cream
1

tablespoon pure vanilla extract

DIRECTIONS

In a small bowl soften gelatin in first amount of cold water.
In medium metal bowl over a pot of simmering water, combine egg yolks,.
sugar, and second amount of cold water.
Whisk constantly until it doubles in bulk and holds a ribbon when whisk is lifted - about 5 mins.
Remove from heat and stir in gelatin.
Transfer to mixer fitted with whisk attachment and beat until cooled, about another 5 minutes.
Fold in pumpkin, brandy and spices.
Chilll until cool but not set , about 30 minutes.
White base if chilling, whip cream to soft peaks and add vanilla.
Fold into mousse in 2 batches.
Transfer to serving dishes and chill until ready.
P.S. time does not include chilling.