PUMPKIN MOUSSE from Chef Carl's Kitchen


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This refreshingly light dessert is an incredible compliment to your thanksgiving meal! Eating creamy, sweet air with a great balance of pumpkin is truly something special! The trick to this recipe is the timing. Having all the ingredients ready to come together and fold. Key word here is “fold”. Do not stir, as you will actually break down the “air” you have captured in all your “whipping”.Serves 24

INGREDIENTS

15 Oz Pumpkin Puree 1 Cp Fresh Whole Raspberries for garnish 6 Cp Whipped Cream lightly sweetened with sugar and vanilla 9 Ea Eggs Separated 1 Cp Sugar 1/2 tsp Cinnamon, ground 1/3 tsp Nutmeg, ground 1/3 tsp Ginger, ground 1 TBSP Triple Sec or Orange Juice

DIRECTIONS

1) In mixing bowl whip whipping cream with small amount of sugar and vanilla. Remove from Mixer bowl and place in refrigerator 2) In metal bowl place egg yolks. In double boiler cook whisking until starts to thicken. 3) Quickly add sugar and triple sec or OJ, cinnamon, nutmeg and ginger. Continue to whisk until smooth and about double in volume and it forms a ribbon when the whisk is lifted. Remove from heat and place on cold damp towel to remove heat from bowl. 4) In mixer bowl, whip egg whites, they start to form soft peaks, add ½ cup of the sugar and whip until medium hard peaks are achieved. 5) In large enough bowl to handle all this, place whipped cream, whipped egg whites, pumpkin puree and cooked egg yolks. Gently fold all ingredients until smooth and consistent place in desired serving dish and garnish with the remaining Whipped Cream and a few fresh Raspberries. Keep in refrigerator until ready to serve.

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