Ina Garten makes a velvety pumpkin mousse with spices, banana and orange enthusiasm, topped with homemade whipped cream for a festive holiday dessert.
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Pumpkin Mousse
DISH THANKS TO INA GARTEN
Level: Intermediate
Overall: 2 hr 30 minutes
Prep: 20 min
Inactive: 2 hr
Cook: 10 minutes
Yield: 10 portions
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, gently packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 plans (4 teaspoons) unflavored gelatin
2 ripe banana, carefully mashed
1 teaspoon grated orange enthusiasm, plus more for garnish, optional
2 cups cold whipping cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water up until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir a few of the hot pumpkin into the egg yolks to heat them, then put the egg-pumpkin mix back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, up until it starts to thicken, stirring continuously. You don't want the eggs to rush. Remove from the heat.
Liquify the gelatin in 1/2 cup cold water. Include the liquified gelatin, banana, and orange passion to the pumpkin mix and mix well. Reserve to cool.
For the decoration: Whip the whipping cream in the bowl of an electrical mixer fitted with the whisk attachment up until soft peaks form. Include the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mix.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and spray, if desired, with orange enthusiasm. Serve cooled.
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