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Pumpkin Mousse – Made Safe

Nothing says fall or Halloween quite like pumpkins. In honor of the orange gourd Safest Choice put our safe eggs to use by making a recipe found at The Nibble.com, a magazine about gourmet and specialty foods.

While pumpkin pie may be the most popular pumpkin dessert we prefer this pumpkin mousse because with every light and airy spoonful the feeling of fall comes over you through the melding of the spices, orange zest and pumpkin.

Also, it can be served in a number of fun ways. The Nibble suggested hollowing out mini-pumpkins or using champagne glasses to serve the mousse in. We used small and large glasses so the layers of mousse, whipped cream and chocolate chips could be seen. However you decide, there will be plenty of this delicious recipe to share with your family and friends.

Because mousses’ call for raw eggs to be whipped they are the perfect example of a recipe where pasteurized shell eggs should be used. That way you can be sure you are serving everyone a safe dessert.

Watch the how-to video, or keep reading for complete recipe.

www.youtube.com/watch?v=3YYkvM-oPOE

Pumpkin Mousse Recipe

(from the Nibble.com)

Ingredients

  • 1�?�4 cup dark rum
  • 1 envelope unflavored gelatin
  • 4 large pasteurized shell eggs
  • 2/3 cup sugar
  • 1 cup canned pumpkin purée (not pumpkin pie mix)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1�?�2 teaspoon grated nutmeg
  • 1�?�2 teaspoon grated orange zest
  • 1 cup heavy cream
  • 6 miniature pumpkins (optional)
  • Garnishes: whipped cream, chocolate chips, chocolate pastry decorations

all of the ingredients

Directions

  1. Bring a saucepan of water to a simmer.
  2. Pour rum into a small, heat-proof bowl, then sprinkle on the gelatin.
  3. Place bowl in a pan and pour simmering water in the pan, reaching to half the height of the bowl.
  4. Stir to dissolve the gelatin, remove from heat and cool to room temperature.
  5. As the gelatin cools, beat the eggs in a large mixing bowl until thick. Gradually beat in the sugar and continue until the mixture is lemon colored, about 5 minutes.
  6. Stir in the pumpkin, spices and orange zest. Then add the gelatin mixture.
  7. Using clean beaters, whip the cream until stiff. Gently fold it into the pumpkin mixture. Refrigerate mousse for at least 3 hours.
  8. To assemble, spoon into individual Champagne glasses, bowls, or hollowed-out and cleaned mini-pumpkins. Garnish as desired.

Makes 6 servings.