I promised to share my hors d’oeuvres and
entertaining recipes with you until the holidays and was ready to post my
recipe for a cheese platter on a stick which I call “Cheese Ball Pops,” but I
just realized that this is my last blog post before Thanksgiving and wanted to
make sure you had the recipe for my favorite Thanksgiving dinner dessert,
Pumpkin Mousse. This dessert is so
light, no matter how much turkey you ate…or overate, you will always have room for
this happy ending.
For those of you who are new to my blog, there are several recipes I previously posted you may want to add to your Thanksgiving Menu. Instead of mashed sweet potatoes or candied yams, try my Praline Sweet Potatoes. These potatoes can be made a day in advance. Actually they taste better on the second day. If you typically serve soup at the beginning of the meal, this Pumpkin Soup is a winner. If you don’t, be sure to try this soup any time during the fall and winter. It is quick and easy to make and next to the Bacon Candy, this is one of those recipes about which I receive the most comments.
§ 1 packet (2 teaspoons) unflavored gelatin powder
§ 1 (15-ounce can) pumpkin (not pie filling)
§ 1/2 cup granulated sugar
§ 1/2 cup light brown sugar, lightly packed
§ 2 extra-large egg yolks
§ 1/2 teaspoon ground cinnamon
§ 1/4 teaspoon ground nutmeg
§ 1/2 teaspoon kosher salt
§ 1 1/2 cups cold heavy cream
§ 1 1/2 teaspoons pure vanilla extract
§ 1 1/2 teaspoons pure vanilla extract
§ 2 tablespoons powdered sugar
Directions:
Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
To prepare sweetened whipped cream, in a bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream, vanilla and sugar until soft peaks form. To assemble, spoon some of the pumpkin mixture into a clear bowl or parfait glasses, add a layer of whipped cream. Repeat, ending with a third layer of pumpkin.
Cover with plastic wrap and refrigerate for 4 hours or overnight for the gelatin to set completely. To serve, decorate with whipped cream. I like to serve with cinnamon graham crackers or ginger snaps for crunch. For a printer friendly copy of this recipe, go to Pumpkin Mousse. Enjoy!
Note: Pumpkin filling can be scooped into profiterole shells and topped with powdered sugar.
For those of you who are new to my blog, there are several recipes I previously posted you may want to add to your Thanksgiving Menu. Instead of mashed sweet potatoes or candied yams, try my Praline Sweet Potatoes. These potatoes can be made a day in advance. Actually they taste better on the second day. If you typically serve soup at the beginning of the meal, this Pumpkin Soup is a winner. If you don’t, be sure to try this soup any time during the fall and winter. It is quick and easy to make and next to the Bacon Candy, this is one of those recipes about which I receive the most comments.
Ingredients:
§ 1/4
cup dark rum§ 1 packet (2 teaspoons) unflavored gelatin powder
§ 1 (15-ounce can) pumpkin (not pie filling)
§ 1/2 cup granulated sugar
§ 1/2 cup light brown sugar, lightly packed
§ 2 extra-large egg yolks
§ 1/2 teaspoon ground cinnamon
§ 1/4 teaspoon ground nutmeg
§ 1/2 teaspoon kosher salt
§ 1 1/2 cups cold heavy cream
§ 1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
§ 1
1/2 cups cold heavy cream§ 1 1/2 teaspoons pure vanilla extract
§ 2 tablespoons powdered sugar
Directions:
Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
To prepare sweetened whipped cream, in a bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream, vanilla and sugar until soft peaks form. To assemble, spoon some of the pumpkin mixture into a clear bowl or parfait glasses, add a layer of whipped cream. Repeat, ending with a third layer of pumpkin.
Cover with plastic wrap and refrigerate for 4 hours or overnight for the gelatin to set completely. To serve, decorate with whipped cream. I like to serve with cinnamon graham crackers or ginger snaps for crunch. For a printer friendly copy of this recipe, go to Pumpkin Mousse. Enjoy!
Note: Pumpkin filling can be scooped into profiterole shells and topped with powdered sugar.
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