Name: Pumpkin Mousse
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

If there is a religion in the world which exalts the office of teaching, it is safe to say that it is the religion of Jesus Christ. It has been frequently remarked that in pagan religions the doctrinal element is at a minimum—the chief thing there is the performance of a ritual. But this is precisely where Christianity distinguishes itself from other religions—it does contain doctrine. It comes to men with definite, positive teaching; it claims to be the truth; it bases religion on knowledge, though a knowledge which is only attainable under moral conditions. … A religion divorced from earnest and lofty thought has always, down the whole history of the Church, tended to become weak, jejune and unwholesome; while the intellect, deprived of its rights within religion, has sought its satisfaction without, and developed into godless rationalism.

James Orr

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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