Pumpkin Mousse

Pumpkin Mousse
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1

    unflavoured gelatin

  • 1/2 cup
    (125 mL)

    milk

  • 1/4 cup
    (60 mL)

    brown sugar

  • 1/4 tsp.
    (1 mL)

    ground cinnamon

  • 1/4 tsp.
    (1 mL)

    ground ginger

  • 2

    medium eggs, separated

  • 1 1/4 cup
    (315 mL)

    pumpkin purée

Preparation

In a pan, mix gelatine and milk; soak 5 minutes.

Add brown sugar, cinnamon, ginger, egg yolks and pumpkin purée; bring to a boil, stirring constantly; remove from heat; cool until thick. Set aside.

In a bowl, beat egg whites until stiff; gently fold into the first mixture; spoon into dessert cups; let stand in the refrigerator.

Source: Metro