Pumpkin mousse with vanilla sauce

8 Servings

Ingredients

Quantity Ingredient
---For The Mousse---
1 tablespoon Gelatin
2 tablespoons Cold Water
3 Egg Yolks
⅓ cup +1 Tbs. Sugar
1¼ cup Pumpkin
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1 cup Heavy Cream; whipped -For The Sauce---
1 cup Milk
1 cup Light Cream
½ teaspoon Vanilla
4 Egg Yolks
½ cup Sugar
1 pinch Salt

Directions

In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold whipped cream gently into pumpkin mixture. Pour mousse in mold or bowl and chill thoroughly. Serve with vanilla sauce.

Serves 8

FOR THE SAUCE:

Scald milk and light cream with vanilla. In double boiler, beat egg yolks and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook sauce over hot water, stirring constantly until it thickens and coats a spoon. (If it does not thicken, add a little flour.) Strain sauce to remove lumps. Chill.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Mrs. John B. Carrico Posted to MC-Recipe Digest V1 #849 by Bill Spalding <billspa@...> on Oct 16, 1997

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