PUMPKIN MOUSSE
Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 16
Steps:
- In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.
- Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
- With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
- Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.
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Stacy Lynn
[email protected]This recipe is a waste of time and ingredients.
Munira Amanji
[email protected]I followed the recipe exactly but the mousse didn't turn out.
N.m Kamalawathi
[email protected]The mousse was too runny and didn't hold its shape.
Kei Sky
[email protected]I would have liked the mousse to be a bit more flavorful.
Lawrenta Chidi
[email protected]The mousse didn't turn out as I expected, but it still tasted good.
Wanda Keel
[email protected]I found the mousse to be a bit too dense, but the flavor was good.
Ajani Habeeb
[email protected]The mousse was a bit too sweet for my taste, but I still enjoyed it.
Namu blessing
[email protected]I made this mousse for Thanksgiving and it was a huge success.
Tarin Babu
[email protected]This mousse is a great way to use up leftover pumpkin puree.
Md rafi 2021
[email protected]I'm not a big fan of pumpkin, but this mousse was surprisingly delicious.
Gullu Boy
[email protected]I added a bit of cinnamon and nutmeg to the mousse and it really enhanced the flavor.
Samantha Tate
[email protected]This mousse is the perfect fall dessert. It's light and refreshing, but still satisfying.
Mirza Mudassar
[email protected]I used canned pumpkin puree instead of fresh pumpkin and it turned out great.
Qaiser Siddique
[email protected]The mousse was easy to make and didn't take long at all. I'll definitely be making it again.
Shtaurus Martin
[email protected]I made this mousse for a dinner party and it was a hit! Everyone loved it.
John Patterson
[email protected]This pumpkin mousse was a delightful treat! It was light and fluffy, with a rich pumpkin flavor. I loved the combination of spices, and the whipped cream on top was the perfect finishing touch.