Spiced Pumpkin Mousse - cooking recipe

Ingredients

1 1/2 teaspoons unflavored gelatin
4 1/2 teaspoons cold water
3 egg yolks
3/4 cup sugar
1 1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
18 gingersnap cookies, divided

Preparation

In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
Beat in egg yolks and sugar.
Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
Transfer to small bowl; beat until cool and thickened, about 3 minutes.
Beat in pumpkin and spices.
Refrigerate for 1 hour or until set.
In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
Spoon or pipe mousse over the top.
Cover and refrigerate for 1 hour or until set.
Just before serving, garnish with remaining gingersnaps.