Thanksgiving is the perfect excuse to fancy it up by making this dreamy spiced pumpkin mousse.
Total Time
3hr 10min
0.0
0 Ratings
Author: Julia Eats
Servings:
10
Ingredients
•
5
cups
Pumpkins
, roasted
•
1
Tbsp
Vanilla Extract
•
3
Tbsp
Spiced Rum
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Ground Ginger
•
1/4
tsp
Ground Nutmeg
•
1/4
tsp
Salt
•
7
Eggland's Best Classic Eggs
, separated
•
3/4
cup
Granulated Sugar
•
2 3/4
cups
Heavy Cream
•
1
Tbsp
Powdered Confectioners Sugar
•
to taste
Dark Chocolate
, shaved
Cooking Instructions
1.
Roast the Pumpkins (5 cups).
2.
Scoop and measure pumpkin flesh. Puree pumpkin in a food processor, or in a large bowl with an immersion blender and blend until smooth.
3.
In a large bowl, combine the pumpkin with Simply Organic Cinnamon, Ground (1 tsp), Ground Ginger (1/2 tsp), Ground Nutmeg (1/4 tsp), Salt (1/4 tsp), Vanilla Extract (1 Tbsp) and Spiced Rum (3 Tbsp). Mix well.
4.
Prepare an ice bath in a large bowl filled halfway with ice water.
5.
Separate the yolks of 7 Eggland's Best Classic Eggs (7). Save the whites for another purpose.
6.
Combine egg yolks in a small sauce pan with the Granulated Sugar (3/4 cup) and Heavy Cream (1 cup). Cook slowly over low heat while constantly stirring until thick enough to coat the back of the spoon, about 10 to 15 minutes.
7.
Transfer the custard to a heatproof bowl, set it in an ice-bath and stir until it is cool.
8.
Stir the custard into the pumpkin mixture until well combined.
9.
In a separate bowl, beat Heavy Cream (3/4 cup) until it roughly doubles in volume and stiff peaks are formed.
10.
Fold half of the whipped cream into the pumpkin to lighten the mixture. Then add remaining whipped cream and gently fold until completely incorporated.
11.
Spoon mousse into cups for individual servings, or into a serving bowl or terrine. Chill until set – several hours or overnight.
12.
Before serving, whip Heavy Cream (1 cup) with Powdered Confectioners Sugar (1 Tbsp) and 3 tablespoon vanilla-infused rum until soft peaks form. Top mousse with whipped cream and garnish with Dark Chocolate (to taste).
Author's Notes
This recipe calls for Vanilla-Infused Rum. To make Vanilla-Infused Rum split open a few vanilla beans and soak them in a small bottle of rum for a few weeks.
Nutrition Per Serving
CALORIES
362
FAT
25.0 g
PROTEIN
4.9 g
CARBS
24.8 g
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