| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
|
|
—For The Mousse— |
| 1 |
tb |
Gelatin |
| 2 |
tb |
Cold Water |
| 3 |
|
Egg Yolks |
| 1/3 |
c |
+1 Tbs. Sugar |
| 1 1/4 |
c |
Pumpkin |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1 |
c |
Heavy Cream; whipped -For The Sauce— |
| 1 |
c |
Milk |
| 1 |
c |
Light Cream |
| 1/2 |
ts |
Vanilla |
| 4 |
|
Egg Yolks |
| 1/2 |
c |
Sugar |
| 1 |
pn |
Salt |
INSTRUCTIONS
In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering
water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir
in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold whipped
cream gently into pumpkin mixture. Pour mousse in mold or bowl and chill
thoroughly. Serve with vanilla sauce.
Serves 8
FOR THE SAUCE:
Scald milk and light cream with vanilla. In double boiler, beat egg yolks
and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook
sauce over hot water, stirring constantly until it thickens and coats a
spoon. (If it does not thicken, add a little flour.) Strain sauce to remove
lumps. Chill.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. John B. Carrico
Posted to MC-Recipe Digest V1 #849 by Bill Spalding <billspa@icanect.net>
on Oct 16, 1997
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