Pumpkin mousse
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Pumpkin mousse
  Pumpkin    Mousse  
Last updated 6/12/2012 1:19:18 AM. Recipe ID 50571. Report a problem with this recipe.
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      Title: Pumpkin mousse
 Categories: Desserts
      Yield: 4 Servings
     10 oz Canned pumpkin
    1/2 c  Sour cream
    1/2 c  Cream cheese
      1 c  Sugar
    1/2 ts Salt
      2 ts Pumpkin pie spice
      1 ts Ground ginger
      2    Egg yolks
  1 1/2 c  Whipping cream
      2    Egg whites

MMMMM------------------------FOR GARNISH-----------------------------
           Crystallized ginger
           -- finely chopped
  In a large stainless-steel bowl over a hot-water bath, combine
  pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie
  spice, and ginger. Heat water to boiling, beating mixture with
  hand-held mixer until ingredients are fluffy.   Add egg yolks and
  beat for 3 minutes. Remove mixture from heat and refrigerate for
       10    minutes.
  Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
  (reserving 1/3 for garnish) into chilled pumpkin mixture, then
  carefully fold in egg whites. Chill for 4-6 hours. Top with remaining
  whipped cream and finely chopped crystallized ginger.
  Serves 4 to 6
  * Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet
  Cassidy * Typed for you by Karen Mintzias

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Recipe ID 50571 (Apr 03, 2005)

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