Spiced Pumpkin Mousse
photo by Bonnie G #2
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 teaspoons unflavored gelatin
- 4 1⁄2 teaspoons cold water
- 3 egg yolks
- 3⁄4 cup sugar
- 1 1⁄2 cups canned pumpkin
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1 1⁄2 cups heavy whipping cream
- 1 1⁄2 teaspoons vanilla extract
- 18 gingersnap cookies, divided
directions
- In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
- Beat in egg yolks and sugar.
- Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
- Transfer to small bowl; beat until cool and thickened, about 3 minutes.
- Beat in pumpkin and spices.
- Refrigerate for 1 hour or until set.
- In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
- Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
- Spoon or pipe mousse over the top.
- Cover and refrigerate for 1 hour or until set.
- Just before serving, garnish with remaining gingersnaps.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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