SPICED PUMPKIN MOUSSE
Another Taste of Home recipe that sounds great for the upcoming fall weather. They say gingersnaps add crunch to this creamy, smooth mousse and I think my DGSs are going to love it. Timing does not include cooling time.
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
- Beat in egg yolks and sugar.
- Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
- Transfer to small bowl; beat until cool and thickened, about 3 minutes.
- Beat in pumpkin and spices.
- Refrigerate for 1 hour or until set.
- In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
- Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
- Spoon or pipe mousse over the top.
- Cover and refrigerate for 1 hour or until set.
- Just before serving, garnish with remaining gingersnaps.
Nutrition Facts : Calories 441, Fat 26.3, SaturatedFat 15.1, Cholesterol 175.9, Sodium 312.8, Carbohydrate 48.5, Fiber 2.4, Sugar 31.4, Protein 4.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
