June 03, 2007

Easy and Delicious Pumpkin Mousse

Tonight we had oven baked tilapia, broccoli with lemon pepper seasoning and a last minute dessert I whipped up by combining three different recipes that I found in cookbooks as well as my own 'winging it' on what I knew my family's tastes were. (You all know by now that I never, ever follow a recipe directly!) I have now a simple, quick and delicious mousse to share with you all.

- Just make sure you pronounce it clearly when you serve it to your 14 year old son. If he askes "What's for dessert?" and you quickly answer "Pumpkin Mousse...." and he gets a very confused look on his face, it might be because he's sure you just said you were serving Pumpkin
Juice for dessert. *grin*

Pumpkin Mousse

1/2 t rum flavoring

1 packet dry unflavored gelatin powder
1 (15-ounce can) pure pumpkin
3/4 c granulated sugar
1/3 c light brown sugar, lightly packed
2 egg yolks
1 t grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups heavy cream
2-4 T powdered sugar (more or less to your taste)
1 1/2 t vanilla extract

In a microwaveable cup or mug, sprinkle the gelatin over a mixture of the rum extract and about 1/4 c water, or use 1/4 c of rum if you prefer a heavily rum flavor in your mousse. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Microwave the rum/water/gelatin mixture approximately 45 seconds until hot and stir until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. Whip the heavy cream, powdered sugar and vanilla until soft peaks form. Add to the pumpkin mixture whisking gently or folding by hand.

Spoon into parfait glasses, top with a ginger molasses cookie. Chill.Print Friendly and PDF