PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST
Categories Egg Dessert Bake Freeze/Chill Thanksgiving Pumpkin Fall Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
- Make filling:
- Sprinkle gelatin over bourbon in a small bowl and let soften.
- Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
- Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
- Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
- Before serving, run a thin knife around edge of pan and remove side.
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Krishna Nepali
[email protected]I'm not a big fan of pumpkin desserts, but this mousse was surprisingly good. The gingersnap crust was the perfect complement to the light and airy mousse. I would definitely make this again.
Ackim Nthala
[email protected]This mousse is a bit too sweet for my taste, but it's still good. I would recommend using less sugar next time.
Calvin Lofaro
[email protected]This is the best pumpkin mousse recipe I've ever tried! It's so easy to make and it always turns out perfect. I love the combination of pumpkin and gingersnap. It's the perfect fall dessert.
Jdjsk Sjk
[email protected]I made this mousse for a party and it was a huge hit! Everyone loved it. The mousse was so light and fluffy, and the gingersnap crust was the perfect touch.
David Holiday
[email protected]This mousse was delicious! The pumpkin flavor was perfect and the gingersnap crust was the perfect complement. I would definitely make this again.
Kamran Mayo
[email protected]The mousse was good, but the gingersnap crust was a bit too hard. I would recommend using a different type of crust next time.
Pranto Mollik
[email protected]This mousse was a bit too dense for my taste. I would have preferred a lighter, fluffier texture.
Aloesa Valina Fernandes
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps involved, and it took me a long time to make. The end result was good, but I don't think it was worth the effort.
Louis Nkrumah
[email protected]This mousse was a bit too sweet for my taste, but the gingersnap crust was delicious. I would recommend using a different type of crust next time.
Medha Sk
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The mousse was so light and fluffy, and the gingersnap crust was the perfect touch. I will definitely be making this again.
Luise B
[email protected]This is the best pumpkin mousse I've ever had! The texture is perfect and the flavor is amazing. I will definitely be making this again and again.
Mian Muzammil
[email protected]I made this mousse for a potluck and it was a huge success! Everyone raved about how delicious it was. The mousse was so light and fluffy, and the gingersnap crust added just the right amount of sweetness.
Faisal Shikh
[email protected]This dessert was a hit at my Thanksgiving dinner! Everyone loved the combination of pumpkin and gingersnap. The mousse was so smooth and creamy, and the crust was perfectly crispy.
Adessa Coburn
[email protected]I'm not usually a fan of pumpkin desserts, but this mousse was surprisingly good. The gingersnap crust was the perfect complement to the light and airy mousse. I would definitely recommend this recipe.
Jimmy Sleibi
[email protected]This pumpkin chiffon mousse with gingersnap crust was a delightful treat! The mousse was light and fluffy, with a delicate pumpkin flavor. The gingersnap crust added a perfect touch of sweetness and spice. I would definitely make this dessert again.