Pumpkin Mousse in October

 

Pumpkin Mousse in October

What do I love most about October? The impeccably crisp smell of fall in the air, the turning leaves, apple cider at its best and pumpkins are all around us. With Halloween and Thanksgiving around the corner, it’s time to get in the kitchen. Let’s set the stage for the extraordinary to happen…

 How tired are you of pumpkin pie? If you’re looking for pumpkin recipes but need fresh ideas, I got you covered on this post (and the next one coming up, stay tuned). Yes, this recipe is an oldie, adapted from the NYTimes   and it’s worth revisiting it.

 My ardent health orientation was put aside when preparing this recipe, as I confess I did take a a few bites. But living a healthy lifestyle is not about total deprivation. It’s about balance. Plus, in cooking, no less than in writing, I feel that I am well positioned to help readers negotiate the passage from fat to fit. Bake, have fun, listen to music while doing it, take a few bites—just a few—and hit the gym the day after.

This pumpkin mousse is a breeze to make. Own it’s own, it is absolutely fantastic. It can be the starting point of many other recipes. Can’t wait for you to try it. As always, please share comments and photos as you make the recipes in your kitchen.

 

Pumpkin Mousse Adapted from the New York Times

Serves 6

 

Ingredients: 

¼ cup cold water

1 envelope unflavored gelatin

3 eggs separated

3/4 cup sugar, divided

1 ¼ cups canned pumpkin puree

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

¼ teaspoon salt

½ cup whole milk

½ cup heavy cream

Caramelized Pecans for garnish

 

Procedure: 

  • Fill a medium pot with a few inches of water and bring to a simmer.
  • In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top, and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
  • In a medium stainless-steel mixing bowl, whisk together the egg yolks, and ½ cup sugar.
  • Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and whisk to blend. Set the bowl over the pot of simmering water on the stove and whisk constantly until the mixture thickens and becomes custard-like, about 5 minutes. You are looking for a mixture with a similar consistency of vanilla sauce, not too thick, not too thin.
  • Add the gelatin into the now pumpkin custard. Pour and scrape the mixture into a large mixing bowl and let the pumpkin mixture cool for about 10-15 minutes.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding gently.
  • Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among glasses or into a trifle bowl. Chill until set, at least 2 hours, or up to a day.