Pumpkin Mousse With Crystallized Ginger Recipe

Name: Pumpkin Mousse With Crystallized Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unflavored gelatin; 1/4 cup dark rum; 4 egg yolks; 1/2 cup sugar; 1 cup pumpkin puree (a 2 to 3 pound pie pumpkin will yield 2 1/2 to 3 cups of pumpkin puree); 1/4 teaspoon cinnamon; 1/4 teaspoon ground mace; 1/3 teaspoon ground cloves; 2 eggs whites; 1 cup heavy cream, whipped; 1/4 cup crystallized ginger, cut into julienne, for decoration; Whipped heavy cream, for decorating and serving; 3 1/2 - 4 cup serving bowl; Electric mixer; Pastry bag with star tip (optional)

Servings: persons

1 teaspoon unflavored gelatin
1/4 cup dark rum
4 egg yolks
1/2 cup sugar
1 cup pumpkin puree (a 2 to 3 pound pie pumpkin will yield 2 1/2 to 3 cups of pumpkin puree)
1/4 teaspoon cinnamon
1/4 teaspoon ground mace
1/3 teaspoon ground cloves
2 eggs whites
1 cup heavy cream, whipped
1/4 cup crystallized ginger, cut into julienne, for decoration
Whipped heavy cream, for decorating and serving
3 1/2 - 4 cup serving bowl
Electric mixer
Pastry bag with star tip (optional)

1
In a double boiler, dissolve the gelatin in the rum over simmering water.
2
Remove from the heat and set aside.
3
Whisk the egg yolks with 1/4 cup sugar until lemony in color and the mixture falls in ribbons from the whisk.
4
In a mixing bowl, combine the puree, the dissolved gelatin and rum, and the spices.
5
Blend well and fold in the yolk mixture.
6
Beat the egg whites in an electric mixer.
7
When they begin to stiffen, gradually add the remaining 1/4 cup sugar, continuing to beat until the whites form stiff glossy peaks.
8
Fold the meringue into the puree mixture.
9
Gently fold in the whipped cream.
10
Do not overblend.
11
Turn the mixture into the serving bowl and freeze for 10 minutes, or until set.
12
Place the bowl in the refrigerator for 2 hours, or until thoroughly chilled.
13
When ready to serve, sprinkle with the ginger julienne or decorate with additional whipped cream, piped in a lattice fashion and dusted with ginger.
14
Serve with additional unsweetened whipped cream.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon unflavored gelatin, 1/4 cup dark rum, 4 egg yolks, 1/2 cup sugar, and more.

Yes, Pumpkin Mousse With Crystallized Ginger falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Mousse With Crystallized Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions