Pumpkin Caramel Mousse
- 2 ounces calvados (apple brandy) or Apple Jack brandy
- 2 tablespoons gelatin, unflavored powdered
- 4 large eggs room temperature
- 1 cup sugar
- 14 ounces pumpkin puree (canned) puree
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 6 ounces caramel topping
- 2 cups heavy whipping cream
- 1 x sugar as needed, whipped
- 1 x vanilla extract as needed. whipped
- In a small stainless steel bowl mix the Apple Jack and water.
- Sprinkle the gelatin over the mixture and let stand for 10 minutes.
- Using an electric mixer fitted with the wire whisk, beat the eggs on medium low speed until fluffy, about 5 minutes.
- While the eggs are mixing, combine the sugar and two oz.
- of water in a small saucepan.
- Bring to a boil and cook until temperature reaches 245 degrees, firm ball stage on a candy thermometer.
- Turn the mixer up to high speed and in a thin stream pour the sugar mixture into the eggs.
- Beat 5 to 7 minutes until the mixture turns pale in color and its volume increases.
- While this is beating set the bowl with the brandy and the gelatin on top of a saucepan of simmering water until it dissolves.
- This is what's known as a bain-marie.
- The bowl should not be touching the water.
- Turn the mixer down to low and pour in the gelatin and mix well.
- Add the pumpkin, spices and vanilla and mix well.
- Mix in the sour cream until well blended.
- Coat some dessert glasses with the caramel using the back of a spoon to spread it.
- Pour the mousse into the dessert glasses.
- Cover with plastic and chill for at least four hours or overnight.
- Just before service whip the heavy cream with sugar and vanilla extract to taste.
- To serve, top with the whipped cream and a drizzle of caramel.
calvados, gelatin, eggs, sugar, pumpkin puree, nutmeg, ginger, cinnamon, vanilla, sour cream, caramel topping, heavy whipping cream, sugar, vanilla
Taken from recipeland.com/recipe/v/pumpkin-caramel-mousse-48054 (may not work)