Decadent Pumpkin Mousse
Decadent Pumpkin Mousse recipe
Yield
16 servingsPrep
20 minCook
8 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
canned pumpkin purée
|
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | each |
egg yolks
|
*
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
crystallized ginger (candied)
finely chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
canned pumpkin purée
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 5 | ml |
ginger
ground |
|
| 2 | each |
egg yolks
|
*
|
| 355 | ml |
heavy whipping cream
|
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
crystallized ginger (candied)
finely chopped, for garnish |
*
|
Directions
In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy.
Add egg yolks and beat for 3 minutes.
Remove mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving ⅓ for garnish) into chilled pumpkin mixture, then carefully fold in egg whites.
Chill for 4 to 6 hours.
Top with remaining whipped cream and finely chopped crystallized ginger.
