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Post by diy123 on Thu Oct 06, 2016 11:44 am

Categories: Desserts
Buy Groceries Online Yield: 4 servings

10 oz Canned pumpkin 2 ts Pumpkin pie spice
1/2 c Sour cream 1 ts Ground ginger
1/2 c Cream cheese 2 Egg yolks
1 c Sugar 1 1/2 c Whipping cream
1/2 ts Salt 2 Egg whites

------------------------FOR GARNISH-----------------------------
Crystallized ginger -- finely chopped

In a large stainless-steel bowl over a hot-water bath, combine
pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie
spice, and ginger. Heat water to boiling, beating mixture with
hand-held mixer until ingredients are fluffy. Add egg yolks and
beat for 3 minutes. Remove mixture from heat and refrigerate for 10

Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then
carefully fold in egg whites. Chill for 4-6 hours. Top with
remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet
Cassidy * Typed for you by Karen Mintzias


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Join date : 2016-10-02

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