Luxurious Pumpkin Mousse
IntroductionIt takes some finesse to make this dessert - but you will be glad you did It takes some finesse to make this dessert - but you will be glad you did
3 Large Eggs, whites and yolks separated
2 tbsp Brown Sugar
1 1/2 cup Fat Free Half & Half
1 can Pumpkin Puree
1 package (1/4 oz) Unflavored Gelatin
1/2 cup Honey
1 tsp Cinnamon
1/2 tsp Vanilla Extract
1/4 tsp Ground Cloves
1/4 tsp Nutmeg
1/4 tsp Ground Ginger
Dark Chocolate Bar, shaved for garnish
2) Combine 1/2 cup of half & half and the gelatin in a small bowl.
3) Place egg whites in a glass or metal mixing bowl and yolks in another large bowl. Egg whites don't froth as well in plastic.
4) Combine 1 cup of half & half, honey, cinnamon, ground ginger, ground cloves, and nutmeg in saucepan and whisk until honey dissolves. Allow mixture to become steaming hot - do not allow to boil.
5) Add gelatin-milk mixture to saucepan and whisk until completely dissolved.
6) Pour half of hot milk liquid into the egg yolks, whisking fast for about one minute, then pour back into pot. Place back on heat. Continue whisking until it thickens and almost boils.
7) Whisk in the pumpkin until dissolved and top has small bubbles forming. Remove from heat and whisk in the vanilla.
8) Beat egg whites until thick and frothy, then gradually add brown sugar, beating until stiff peaks form. Gently fold half the whites into the pumpkin mixture, then fold in the other half. You want to leave some egg white streaks in the custard. Do not over mix - this will collapse the mousse!
9) Spoon mousse into individual dishes. Do not touch for at least 6 hours. The longer it sets, the richer it will be.
10) Shave dark chocolate on top of mousse with a potato peeler. Enjoy.
-- 4 WW points --
Number of Servings: 10