Pumpkin Mousse
Pumpkin Mousse
Silky pumpkin mousse is a tasty alternative to pumpkin pie.
Equipment
Ingredients
- 4 tbs water
- 2 tsp powdered gelatin
- 15 oz canned pumpkin puree
- 4 tbs orange juice
- ½ cup sugar
- 2 egg whites
- ½ cup heavy cream
- ½ tsp ground cinnamon
- pinch ground nutmeg
Instructions
- Place the water in a small bowl and sprinkle with the gelatin. Let sit for 5 minutes.
- In a sauce pan on medium heat, warm the pumpkin puree with the orange juice and half of the sugar, stirring for about 1 minute.
- Press the pumpkin mixture through a sieve into a bowl and stir in the gelatin. Allow to cool.
- Whisk the egg whites and remaining sugar to stiff peaks.
- Whip the heavy cream until it forms soft peaks
- Gently fold the egg whites into the pumpkin mixture, then fold in the whipped cream.
- Mix in the cinnamon and nutmeg, and refrigerate 15 minutes.
- Serve with homemade whipped cream and a sprinkling of nutmeg.
