Ginger-Pumpkin Mousse

1. 1

   Put about 1-inch of water in a saucepan and bring to a simmer over medium heat.

2. 2

   Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds.

3. 3

   Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes.

4. 4

   Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt.

5. 5

   Continue beating until the mixture is cooled.

6. 6

   Stir in about 1/2 the ginger.

7. 7

   In another bowl, whip the cream until it forms stiff peaks.

8. 8

   Fold the whipped cream into the pumpkin mixture.

9. 9

   Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap.

10. 10

    Chill mousses for at least 2 hours and up to 24 hours.

11. 11

    Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar.

12. 12

    The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.

No additional tips available.