Praline Baskets With Pumpkin Puree

1. 1

   Prepare the praline baskets and set aside.

2. 2

   Soften the gelatin in the lemon juice and set aside.

3. 3

   Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored.

4. 4

   Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice.

5. 5

   Blend well.

6. 6

   Place the mixture over simmering water and cook, stirring, until it is thickened.

7. 7

   Scrape the gelatin into the hot mixture and stir to blend.

8. 8

   Let stand until cool but not stiff.

9. 9

   Fold in the remaining sugar.

10. 10

    Beat the egg whites until they are stiff and fold them in.

11. 11

    Whip the cream until stiff and fold it in.

12. 12

    Chill until set.

13. 13

    Serve in the praline baskets.

* Per serving · 4 servings · Values may vary.

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