“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

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: