Brandied Pumpkin Mousse - cooking recipe

Ingredients

1 teaspoon gelatin
2 tablespoons cold water
4 egg yolks
1 cup white sugar
2 tablespoons cold water
2 cups pumpkin puree
2 tablespoons brandy
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
425 ml whipping cream
1 tablespoon pure vanilla extract

Preparation

In a small bowl soften gelatin in first amount of cold water.
In medium metal bowl over a pot of simmering water, combine egg yolks,.
sugar, and second amount of cold water.
Whisk constantly until it doubles in bulk and holds a ribbon when whisk is lifted - about 5 mins.
Remove from heat and stir in gelatin.
Transfer to mixer fitted with whisk attachment and beat until cooled, about another 5 minutes.
Fold in pumpkin, brandy and spices.
Chilll until cool but not set , about 30 minutes.
White base if chilling, whip cream to soft peaks and add vanilla.
Fold into mousse in 2 batches.
Transfer to serving dishes and chill until ready.
P.S. time does not include chilling.