Well, Thanksgiving Week is finally here. Time to line up all the recipes we will be preparing. I am hosting Thanksgiving this year and have been on the look-out for some new recipes to compliment our tradional ones.
So where to go for inspiration? Well, Martha ofcourse. This pumpkin mousse sounded so good and looks so pretty. Don’t you agree?
Thanksgiving brings friends, family and sometime neighbors together which is wonderful, however, it can pose a problem with dishes. Do we have enough? Honestly, when I first saw this photo, I not only saw the beautiful dessert but loved how it was displayed.
Using an assortment of goblets is a perfect and beautiful solution. This presentation makes it much more visually interesting and fun.
Since I’m not always a matchy, matchy kind of girl, this display is perfect for me. The way I look at it is this: Why would you want to buy several of the same glasses when there are so many choices out there?
If you can’t purchase them, ask to borrow them. It will make a fun assortment. If you can buy them, Crate and Barrrel, Pier One and Home Goods,and Pottery Barn are always a great and affordable source.
Here’s the recipe:
Pumpkin Mousse —-Serves 8 to 10
- 1 envelope unflavored powdered gelatin
- 1/4 cup cold water
- 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
- 4 large eggs, separated
- 1/4 cup plus 2 tablespoons pure maple syrup
- pinch of freshly grated nutmeg
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- pinch of freshly ground white pepper
- 2 tablespoons dark rum
- 1/4 cup sugar
- 1 cup heavy cream
- sweetened whipped cream, for serving, (optional)
- pastry leaves (optional) can use a pie crust dough to cut our the leaves and bake them on a cookie sheet until harden. Watch carefully, doesn’t take long.
- In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved. Do not let boil. Let cool completely.
- Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
- With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
- Divide mousse among 8 to 10 glasses; refrigerate until set, at least 3 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweeten whipped cream and a pastry leaf before serving
(FOOD SAFETY NOTE-the eggss in this recipe are not cooked.
This recipe was in the Martha Stewart’s Living, November Issue 2011
HAVE A VERY HAPPY AND BLESSED THANKSGIVING EVERYONE!!!
JUST ANOTHER LOOK–CAN HARDLY WAIT!!!