Brandied Pumpkin Mousse

Submitted 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
• Ingredients: 12
• Serves: 6

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

directions

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