-
1
In a small stainless steel bowl mix the Apple Jack and water.
-
2
Sprinkle the gelatin over the mixture and let stand for 10 minutes.
-
3
Using an electric mixer fitted with the wire whisk, beat the eggs on medium low speed until fluffy, about 5 minutes.
-
4
While the eggs are mixing, combine the sugar and two oz.
-
5
of water in a small saucepan.
-
6
Bring to a boil and cook until temperature reaches 245 degrees, firm ball stage on a candy thermometer.
-
7
Turn the mixer up to high speed and in a thin stream pour the sugar mixture into the eggs.
-
8
Beat 5 to 7 minutes until the mixture turns pale in color and its volume increases.
-
9
While this is beating set the bowl with the brandy and the gelatin on top of a saucepan of simmering water until it dissolves.
-
10
This is what's known as a bain-marie.
-
11
The bowl should not be touching the water.
-
12
Turn the mixer down to low and pour in the gelatin and mix well.
-
13
Add the pumpkin, spices and vanilla and mix well.
-
14
Mix in the sour cream until well blended.
-
15
Coat some dessert glasses with the caramel using the back of a spoon to spread it.
-
16
Pour the mousse into the dessert glasses.
-
17
Cover with plastic and chill for at least four hours or overnight.
-
18
Just before service whip the heavy cream with sugar and vanilla extract to taste.
-
19
To serve, top with the whipped cream and a drizzle of caramel.
