Thanksgiving: Pumpkin Mousse
Source of Recipe
Margot Harris
List of Ingredients
- 1 cup canned pumpkin pur�e
- � cup heavy cream
- � cup plus 2 Tbsp granulated sugar, divided
- � tsp pumpkin pie spice
- 1� tsp vanilla extract
- 2 pasteurized egg whites
- Whipped cream, for serving
Instructions
- Combine pumpkin, cream, � cup sugar, and pumpkin pie spice in a small saucepan. Simmer over medium-low heat for 5 minutes. Remove from heat, stir in vanilla, and cool completely.
- Beat the egg whites in a clean metal bowl to soft peaks. Add 2 remaining tablespoons of sugar, 1 addition at a time. Beat just until stiff peaks form.
- Fold egg whites into cooled pumpkin mixture in 3 additions. Divide among 4 serving dishes. Chill in refrigerator 1 hour. Serve with whipped cream.
Serves 4
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