Pumpkin Mousse

Directions

1. 1
   Put the egg yolks and one-half of the sugar in a thin metal mixing bowl.
2. 2
   Beat briefly with a wire whisk.
3. 3
   Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend.
4. 4
   Set the bowl in a basin of barely simmering water and beat constantly with the whisk (this could be done with a portable electric mixer, but it tends to splatter) until the mixture thickens and becomes custardlike.
5. 5
   Blend the gelatin with water and when it is softened, pour and scrape it into the pumpkin mixture.
6. 6
   Pour and scrape the mixture into a mixing bowl.
7. 7
   Beat the egg whites until they are partly stiff and add the remaining sugar, beating until the whites are stiff.
8. 8
   Beat half of the whites into the pumpkin mousse.
9. 9
   Add the remaining whites, folding them in gently.
10. 10
    Beat the cream until it is stiff and fold it into the mousse.
11. 11
    Chill until set.