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1
Whip the cream until it forms soft peaks.
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2
Chill in the refrigerator until ready to use.
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3
Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
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4
Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top.
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5
Stir, then let it sit while you make the caramel.
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6
Find a bowl that is large enough for you to dip the bottom of your saucepan into it; fill it with an inch of ice water and place it on your stove.
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7
Place the scant 1/2 cup (125 grams) sugar in a medium saucepan, preferably stainless steel.
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8
Add the remaining tablespoon of water and the lemon juice and carefully stir together with a heatproof rubber spatula.
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9
Using a wet pastry brush, brush down the sides of the saucepan so that there are no stray sugar crystals that could cause the caramel to seize.
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10
Turn the heat on medium-high and heat until the sugar dissolves and the mixture turns a light caramel color, 4 to 5 minutes.
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11
Do not stir, but from time to time carefully brush down the sides of the pan with the wet brush.
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12
Do not let the caramel get hotter than 325 degrees.
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13
As soon as it reaches this temperature and is golden brown, remove from the heat and dip the bottom of the saucepan into the bowl of cold water to stop the caramel from heating further.
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14
Let sit until the bubbles subside.
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15
Using a heatproof spatula, carefully stir the brown sugar mixture into the hot caramel.
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16
It may bubble up, so be careful.
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17
Add the softened gelatin and stir to dissolve.
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18
Whisk in the canned pumpkin and transfer to a large mixing bowl.
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19
Place the egg whites in the bowl of a stand mixer (or use a mixing bowl and electric beaters).
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20
Beat until they begin to foam, and add the cream of tartar and 1 tablespoon of the sugar.
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21
Beat at medium speed and add the remaining sugar in a slow, steady stream.
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22
Beat until the egg whites are stiff and shiny, about 2 minutes.
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23
Be careful not to overbeat.
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24
Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites, using a balloon whisk or a large spatula.
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25
Pour the remaining egg whites over the top, and carefully fold them into the pumpkin mixture using a rubber spatula.
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26
Fold in the whipped cream.
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27
Its easiest to do a neat job of filling the glasses if you use a pastry bag fitted with a wide round tip.
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28
Pipe or spoon the mousse into 8 glasses; use small tumblers, wine glasses or whiskey glasses.
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29
Sprinkle the ground hazelnuts over the top.
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30
If desired, make 2 layers of the hazelnuts: Pipe half the amount of the pumpkin mousse you need for each serving into the glasses, then sprinkle on a layer of hazelnuts; then pipe the rest and top with another layer.
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31
Cover the glasses and refrigerate for at least 2 hours and preferably overnight.
