Brandied Pumpkin Mousse

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
12
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes