Ginger Pumpkin Mousse - cooking recipe

Ingredients
    3 eggs, separated
    1 c. sugar, divided
    1/2 c. milk, scalded
    1 c. canned solid pack pumpkin
    1/4 tsp. ground cinnamon
    1/8 tsp. ground ginger and nutmeg
    1/2 tsp. grated orange peel
    1 1/2 tsp. vanilla, divided
    1 pkg. unflavored gelatin
    1 (5 1/2 oz.) apricot nectar
    2 c. whipped cream, divided
    2 Tbsp. dark rum (optional)
    36 gingersnaps
    1 Tbsp. confectioners sugar
    crystallized ginger, cut in thin strips (optional)
Preparation
    In small bowl, beat egg yolks (on high) and 3/4 cup sugar until light and fluffy (approximately 5 minutes). Transfer yolk mixture to saucepan. Whisk in milk, pumpkin, spices and orange peel.
    Cook over medium heat, stirring constantly, until boils (approximately 5 minutes).\tRemove and put mixture in large bowl. Stir in 1 teaspoon vanilla.

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