Ginger Pumpkin Mousse

4 eggs
7 tablespoons sugar
1 tablespoon unflavored gelatin
1 1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg
1 cup heavy cream, whipped
minced crystallized ginger for garnish

Assemble ingredients and utensils. In a small mixing bowl, beat eggs with sugar until mixture is light-colored and thick; add gelatin and beat to blend well. Mix in pumpkin and spices. Chill mixture until it beings to set. In a small mixing bowl, whip heavy cream into soft peaks; fold into pumpkin mixture. Pour into 6 desert dishes or a large serving bowl. Chill for 3 to 4 hours. Before serving, decorate with crystallized ginger.

Yields: 6 servings


About the Author

Miss Daisy King is the author of 14 cookbooks, delegate to two presidents, a food consultant, public speaker, frequent guest on Channel 5’s Talk of the Town for decades and award-winning caterer. Like her Facebook page here

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