Ingredients for making the pumpkin mousse
5 large egg yolks
1 cup granulated sugar
3 1/2 cups heavy whipping cream or double cream
15 ounce(s) pumpkin(use canned)
2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) grounded cinnamon powder
1/2 teaspoon(s) grounded ginger
1/4 teaspoon(s) grounded nutmeg
a pinch of salt
11/2 tablespoon(s) dark rum
1 teaspoon(s) gelatin
3 ounce(s) dark chocolate(grated)
Preparation method
1.Take a large bowl and fill it halfway with ice water and set it aside.
2.Whisk the 5 egg yolks, 3/4 cup plus 2 tablespoons of granulated sugar, and 3/4 cup whipping cream together in a saucepan. Heat it while stirring continuously with a wooden spoon over low heat, until the mixture has thickened and the mixture coats the back of the wooden spoon -- for about 10 minutes. Transfer to a medium size bowl and set over the ice water. Stir to cool.
3.Now Add pumpkin, vanilla extract ,the 3 grounded spices, and salt to the egg mixture. In a small bowl Stir 1 tablespoon of dark rum and 1 teaspoon gelatin together . Heat the remaining 1/2 tablespoon rum, and stir it in to the gelatin mixture until the gelatin has completely dissolved. Gently fold it into the pumpkin mixture.Using a beater Beat 1/2 cup whipping cream till it forms stiff peaks, and fold into the pumpkin mixture. Pour into a dish, cover and chill in the refrigerator overnight.
4.Beat the remaining whipping cream and sugar together with an electric beater to stiff peaks. Spread alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the grated chocolate between top two layers.
5 large egg yolks
1 cup granulated sugar
3 1/2 cups heavy whipping cream or double cream
15 ounce(s) pumpkin(use canned)
2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) grounded cinnamon powder
1/2 teaspoon(s) grounded ginger
1/4 teaspoon(s) grounded nutmeg
a pinch of salt
11/2 tablespoon(s) dark rum
1 teaspoon(s) gelatin
3 ounce(s) dark chocolate(grated)
Preparation method
1.Take a large bowl and fill it halfway with ice water and set it aside.
2.Whisk the 5 egg yolks, 3/4 cup plus 2 tablespoons of granulated sugar, and 3/4 cup whipping cream together in a saucepan. Heat it while stirring continuously with a wooden spoon over low heat, until the mixture has thickened and the mixture coats the back of the wooden spoon -- for about 10 minutes. Transfer to a medium size bowl and set over the ice water. Stir to cool.
3.Now Add pumpkin, vanilla extract ,the 3 grounded spices, and salt to the egg mixture. In a small bowl Stir 1 tablespoon of dark rum and 1 teaspoon gelatin together . Heat the remaining 1/2 tablespoon rum, and stir it in to the gelatin mixture until the gelatin has completely dissolved. Gently fold it into the pumpkin mixture.Using a beater Beat 1/2 cup whipping cream till it forms stiff peaks, and fold into the pumpkin mixture. Pour into a dish, cover and chill in the refrigerator overnight.
4.Beat the remaining whipping cream and sugar together with an electric beater to stiff peaks. Spread alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the grated chocolate between top two layers.
