| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Canned pumpkin |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Cream cheese |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Pumpkin pie spice |
| 1 |
ts |
Ground ginger |
| 2 |
|
Egg yolks |
| 1 1/2 |
c |
Whipping cream |
| 2 |
|
Egg whites |
|
|
Crystallized ginger finely chopped |
INSTRUCTIONS
FOR GARNISH
In a large stainless-steel bowl over a hot-water bath, combine pumpkin,
sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until
ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove
mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream
and finely chopped crystallized ginger.
Serves 4 to 6
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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