A new way to serve pumpkin this Thanksgiving

Wednesday, November 10th, 2010

Okay do you want to do something a little different for dessert this Thanksgiving? Why not try this amazing looking pumpkin mousse trifle (layered style dessert) recipe. I wish I could take credit for this recipe, but this one comes from Country Living. Trife is always a fun and delicious dessert to have on the table at holiday times. This recipe is perfect to use this Thanksgiving since it involves pumpkin which we all know is a classic at almost all tables this time of year. I for one can’t wait to try this recipe and hope you’ll join in and try something new this year.

Pumpkin Mousse Trifle


Ingredients:

  • 5 large egg yolks
  • 1 c. sugar
  • 3 1/2 c. heavy cream
  • 15 oz. canned pumpkin
  • 2 t. vanilla extract
  • 1 1/2 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. ground nutmeg
  • 1/4 t. salt
  • 2 T. dark rum
  • 1 t. powdered gelatin
  • 3 oz. shaved dark chocolate

Directions:

  1. Fill a large bowl halfway with ice water and set aside.
  2. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula — about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
  3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops — about 8 hours or up to overnight.
  4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

http://www.countryliving.com/recipefinder/pumpkin-mousse-56

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