Ginger Pumpkin Mousse
Do you love pumpkin spice, but are tired of the same old pumpkin pie? My ginger pumpkin mousse is a lighter take on the traditional Thanksgiving recipe. Orange juice adds a complex level of sweetness, and the crystallized ginger adds a fresh, almost spicy pop of flavor. The perfect way to end a meal, my ginger pumpkin mousse will be the star, not only at Thanksgiving, but any time of the year.
4 large egg yolks
2 tablespoons rum (light or dark)
1/3 cup sugar
1/2 cup orange juice (pulp free if you can get it)
1 – 15 oz. can solid pack pumpkin
2 teaspoons pumpkin pie spice
Pinch fine salt
1/c cup crystallized ginger, finely chopped
2 cups heavy cream
Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Using a wire whisk, beat the egg yolks, sugar, rum, and orange juice in a large, heat proof bowl until light and foamy (about 30 seconds). Set the bowl over the water and continue to whisk until the eggs thicken (3-4 minutes, or less if you use an electric hand mixer).
Remove the bowl from the heat. Add the pumpkin, spice and salt. Continue to whisk until the mixture is cooled. Once cooled, stir in half the ginger.
In another bowl or stand mixer, whip the cream until it forms stiff peaks (Don’t overwhip or you’ll get butter!) Fold the whipped cream into the pumpkin mixture until combined.
Divide mousse into 8 small dishes (I like martini glasses!) Sprinkle remaining ginger on top of each dish. Cover with plastic wrap and chill for a minimum of 2 hours up to 24 hours.
