Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pumpkin Caramel Mousse

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

 

Yield

6 servings

Prep

10 min

Cook

5 hrs

Ready

5 1/6 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ounces calvados (apple brandy)
or Apple Jack brandy
* Camera
2 tablespoons gelatin, unflavored
powdered
* Camera
4 large eggs
room temperature
Camera
1 cup sugar
Camera
14 ounces canned pumpkin purée
puree
Camera
¼ teaspoon nutmeg
Camera
¼ teaspoon ginger
Camera
½ teaspoon cinnamon
Camera
1 tablespoon vanilla extract
Camera
¼ cup sour cream
Camera
6 ounces caramel topping
*
2 cups heavy whipping cream
Camera
1 x sugar
as needed, whipped
* Camera
1 x vanilla extract
as needed. whipped
* Camera

Ingredients

Amount Measure Ingredient Features
57.8 ml/g calvados (apple brandy)
or Apple Jack brandy
* Camera
3E+1 ml gelatin, unflavored
powdered
* Camera
4 large eggs
room temperature
Camera
237 ml sugar
Camera
404.6 ml/g canned pumpkin purée
puree
Camera
1.3 ml nutmeg
Camera
1.3 ml ginger
Camera
2.5 ml cinnamon
Camera
15 ml vanilla extract
Camera
59 ml sour cream
Camera
173.4 ml/g caramel topping
*
473 ml heavy whipping cream
Camera
1 x sugar
as needed, whipped
* Camera
1 x vanilla extract
as needed. whipped
* Camera

Directions

In a small stainless steel bowl mix the Apple Jack and water.

Sprinkle the gelatin over the mixture and let stand for 10 minutes.

Using an electric mixer fitted with the wire whisk, beat the eggs on medium low speed until fluffy, about 5 minutes.

While the eggs are mixing, combine the sugar and two oz. of water in a small saucepan.

Bring to a boil and cook until temperature reaches 245 degrees, firm ball stage on a candy thermometer.

Turn the mixer up to high speed and in a thin stream pour the sugar mixture into the eggs.

Beat 5 to 7 minutes until the mixture turns pale in color and its volume increases.

While this is beating set the bowl with the brandy and the gelatin on top of a saucepan of simmering water until it dissolves.

This is what's known as a bain-marie.

The bowl should not be touching the water.

Turn the mixer down to low and pour in the gelatin and mix well.

Add the pumpkin, spices and vanilla and mix well.

Mix in the sour cream until well blended.

Coat some dessert glasses with the caramel using the back of a spoon to spread it.

Pour the mousse into the dessert glasses.

Cover with plastic and chill for at least four hours or overnight.

Just before service whip the heavy cream with sugar and vanilla extract to taste.

To serve, top with the whipped cream and a drizzle of caramel.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 50063% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 86mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 246% Vitamin C 6%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Email this recipe