Pumpkin Mousse

Name: Pumpkin Mousse
Ingredients: 2 tablespoons Dark Rum; 1 teaspoon Powdered Gelatin; 1/4 cup Granulated Sugar; 1/4 cup Light Brown Sugar; 1 1/2 cups Pumpkin Puree; 1 Egg Yolk; 1/4 teaspoon Ground Cinnamon; 1/8 teaspoon Ground Nutmeg; Pinch Ground Cloves; Pinch Ground Ginger; 1/4 teaspoon Salt; 3/4 cup Heavy Cream; 3/4 teaspoon Vanilla Extract

13 ingredients

8 steps

Ingredients

2 tablespoons Dark Rum
1 teaspoon Powdered Gelatin
1/4 cup Granulated Sugar
1/4 cup Light Brown Sugar
1 1/2 cups Pumpkin Puree
1 Egg Yolk
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
Pinch Ground Cloves
Pinch Ground Ginger
1/4 teaspoon Salt
3/4 cup Heavy Cream
3/4 teaspoon Vanilla Extract

Directions

1

In a heat proof bowl sprinkle the gelatin over the rum. Let stand for at least 10 minutes.
2

Combine all dry ingredients together in a large bowl, incorporating by hand to ensure the sugar is free of lumps.
3

Mix the pumpkin puree and egg yolks together. Whisk in dry ingredients.
4

Heat rum and gelatin over a water bath until gelatin is dissolved.
5

Meanwhile, whisk heavy cream and vanilla in the bowl of a Kitchen Aid stand mixer until soft peaks are formed.
6

Whisk rum mixture into pumpkin puree.
7

Carefully fold whipped cream into pumpkin with a whisk, do not over mix or mousse will begin to deflate.
8

Scoop with an ice cream scoop into serving glasses and garnish accordingly with toffee bits, whipped cream or white chocolate curls.