Pumpkin Mousse

Recipe View 10 mins Bloom the Gelatin: In a small bowl, pour ½ cup of milk (or water) and sprinkle the gelatin over it. Let stand for 5-10 minutes to soften.

Recipe View 5 mins Prepare the Eggs: Separate the eggs, placing the whites in the bowl of an electric mixer and the yolks in a heatproof bowl (at least 2-cup capacity).

Recipe View 5 mins Infuse the Milk: Combine the remaining 1 cup milk (or water), honey, cinnamon, cloves, mace, nutmeg, and ginger in a heavy-bottomed saucepan. Heat over medium heat, stirring until the honey dissolves and the mixture is steaming hot (about 5 minutes). Add the softened gelatin mixture and stir until completely dissolved.

Recipe View 5 mins Temper the Yolks: Gradually pour most of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling. Then, pour the yolk mixture back into the saucepan and continue heating over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and almost boils (about 3-5 minutes).

Recipe View 2 mins Incorporate Pumpkin and Vanilla: Remove from the heat and stir in the pumpkin puree until well combined. Continue stirring until the mixture is smooth and there are no bubbles when you stop stirring briefly. Whisk in the vanilla extract.

Recipe View 4 mins Whip the Egg Whites: In the electric mixer, beat the egg whites until frothy. Gradually add the sugar, beating until stiff, glossy peaks form (about 3-5 minutes).

Recipe View 10 mins Fold and Chill: Gently fold a large spoonful of the whipped egg whites into the pumpkin custard to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

Recipe View 5 mins Mold (or Ramekins): Pour the mousse into a 6-cup metal mold that has been rinsed with cold water. Alternatively, spoon the mousse into individual ramekins or wine glasses with a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom.

Recipe View 8 hrs Chill Overnight: Cover and chill the mousse overnight, or for at least 6 hours, to allow it to set completely.

Recipe View 2 mins Unmold and Serve: To unmold, briefly dip the mold in hot water for about 30 seconds, then invert onto a serving platter. Garnish with additional crystallized ginger, whipped cream, or a sprinkle of cinnamon, if desired. Serve chilled.