Thanksgiving begins the season of my urge to bake, and my curiosity to try recipes that are beautifully photographed in every magazine that I buy. This year is no exception. Since I love almost anything pumpkin, I’m anxious to try the yummy looking Pumpkin Mousse recipe that I found over at Country Living Magazine. Of course, I wanted to share it with you, since cooking/baking is a major part of Life In the Kitchen!
Ingredients: Serves 16
5 large egg yolks
1 C sugar
3 1/12 C heavy cream
15 oz. canned pumpkin
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tps ground ginger
1/4 tsp salt
2 T dark rum
1 tsp powdered gelatin
3 oz. shaved dark chocolate
1. Fill a large bowl halfway with ice water and set aside.
2. Whisk the yolks, 3/4 C plus 2 tablespoons sugar, and 3/4 C cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula–about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 tsp gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover an dchill until cold and thick enough to fall from a spoon in heavy dollops–about 8 hours or up to overnight.
4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinke the chocolate shavings between top two layers. Serve chilled.
Happy Thanksgiving to everyone!!!! May you always be greatful for the many blessings in your life.