Martha Stewart Living, November 2011
- 1 envelope unflavored powdered gelatin (1 scant tablespoon)
- 1/4 cup cold water
- 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
- 4 large eggs, separated
- 1/4 cup plus 2 tablespoons pure maple syrup
- Pinch of freshly grated nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- Pinch of freshly ground white pepper
- 2 tablespoons dark rum
- 1/4 cup sugar
- 1 cup heavy cream
- Sweetened whipped cream, for serving (optional)
- Pastry Leaves, for garnish (optional; see Pate Brisee recipe)
- In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.
- Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
- With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
- Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.
Food Safety Note: The eggs in this recipe are not cooked.
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