Ginger Pumpkin Mousse

Name: Ginger Pumpkin Mousse
Ingredients: 3 eggs, separated; 1 c. sugar, divided; 1/2 c. milk, scalded; 1 c. canned solid pack pumpkin; 1/4 tsp. ground cinnamon; 1/8 tsp. ground ginger and nutmeg; 1/2 tsp. grated orange peel; 1 1/2 tsp. vanilla, divided; 1 pkg. unflavored gelatin; 1 (5 1/2 oz.) apricot nectar; 2 c. whipped cream, divided; 2 Tbsp. dark rum (optional); 36 gingersnaps; 1 Tbsp. confectioners sugar; crystallized ginger, cut in thin strips (optional)

15 ingredients

2 steps

Ingredients

3 eggs, separated
1 c. sugar, divided
1/2 c. milk, scalded
1 c. canned solid pack pumpkin
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger and nutmeg
1/2 tsp. grated orange peel
1 1/2 tsp. vanilla, divided
1 pkg. unflavored gelatin
1 (5 1/2 oz.) apricot nectar
2 c. whipped cream, divided
2 Tbsp. dark rum (optional)
36 gingersnaps
1 Tbsp. confectioners sugar
crystallized ginger, cut in thin strips (optional)

Directions

1

In small bowl, beat egg yolks (on high) and 3/4 cup sugar until light and fluffy (approximately 5 minutes). Transfer yolk mixture to saucepan. Whisk in milk, pumpkin, spices and orange peel.
2

Cook over medium heat, stirring constantly, until boils (approximately 5 minutes). Remove and put mixture in large bowl. Stir in 1 teaspoon vanilla.