Ingredients for Ginger Pumpkin Mousse
- 4 large eggs
- Granulated Sugar
- Unflavored Gelatin
- 1 (15 ounce) can pumpkin puree
- Ground Cinnamon
- Ginger
- Nutmeg
- Heavy Cream
- Crystallized ginger, for garnish (optional)
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How to Make Ginger Pumpkin Mousse
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 4 large eggs with ¾ cup granulated sugar until light, fluffy, and pale yellow (about 5-7 minutes).
- Sprinkle 2 teaspoons of unflavored powdered gelatin over ¼ cup cold water in a small bowl; let stand for 5 minutes to bloom.
- In a saucepan, gently heat the bloomed gelatin until completely dissolved; remove from heat and set aside.
- Gently fold in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a pinch of ground nutmeg into the egg mixture.
- Slowly whisk in the dissolved gelatin, ensuring it's fully incorporated.
- Chill the pumpkin mixture in the refrigerator until it begins to thicken (about 30 minutes).
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the chilled pumpkin mixture until just combined.
- Pour the mousse into 4 to 6 individual dessert dishes or a large serving bowl.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, garnish each portion with crystallized ginger and a dusting of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
92g
Fat
76g
Carbs
9g
