PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST
Categories Egg Dessert Bake Freeze/Chill Thanksgiving Pumpkin Fall Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
- Make filling:
- Sprinkle gelatin over bourbon in a small bowl and let soften.
- Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
- Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
- Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
- Before serving, run a thin knife around edge of pan and remove side.
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Brostars 963
[email protected]This mousse is a bit time-consuming to make, but it's worth it. The end result is a creamy, flavorful dessert that everyone will love. I especially like the contrast between the smooth mousse and the crunchy crust.
franc kariuki
[email protected]I made this mousse for my family and they loved it! It's a great dessert for fall. The pumpkin flavor is subtle but present, and the gingersnap crust adds a nice warmth. I will definitely be making this again.
Richard Watson
[email protected]This mousse is delicious! The pumpkin flavor is rich and creamy, and the gingersnap crust adds a nice crunch. I would definitely recommend this recipe to anyone who loves pumpkin desserts.
Mcmillan Properties
[email protected]I've made this mousse several times now and it's always a hit. It's a great dessert for any occasion. I especially love the way the pumpkin and gingersnap flavors complement each other.
Sabia Sanwal
[email protected]This mousse is a great way to use up leftover pumpkin puree. It's also a great dessert to make for a crowd. I made it for a potluck and it was a big hit. Everyone loved the combination of pumpkin and gingersnap.
Mark Rojas
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this mousse. It's light and fluffy, and the gingersnap crust is the perfect complement. I would definitely recommend this recipe to anyone who loves pumpkin or mousse.
Muhammad Ayyan
[email protected]This mousse is perfect for fall. The pumpkin flavor is subtle but present, and the gingersnap crust adds a nice warmth. I also love that this mousse is relatively easy to make. I will definitely be making this again this season.
Sammy Ayomi
[email protected]I made this mousse for Thanksgiving and it was a huge hit! Everyone loved it, even my picky uncle. The mousse is light and fluffy, and the gingersnap crust adds a nice touch of sweetness and spice. I will definitely be making this again for Christmas
Hattie Spears
[email protected]This mousse is a bit time-consuming to make, but it's totally worth it. The end result is a creamy, flavorful dessert that everyone will love. I especially like the contrast between the smooth mousse and the crunchy crust.
Saudi Madam
[email protected]I'm not usually a big fan of pumpkin desserts, but this mousse changed my mind. It's light and fluffy, with just the right amount of sweetness. The gingersnap crust adds a nice crunch and spice. I highly recommend this recipe!
Prosper Ovuakporie
[email protected]This pumpkin chiffon mousse with gingersnap crust is an absolute delight! The flavors and textures are perfectly balanced, and the presentation is stunning. I will definitely be making this again for my next dinner party.