Pumpkin Mousse with Bourbon Whipped Cream
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 8, 4-ounce servings
Ingredients
- Mousse:
- 2 teaspoon unflavored gelatin powder
- ¼ cup bourbon
- 5 large egg yolks
- 1¾ cups heavy whipping cream, divided
- ¾ cup granulated sugar
- 12 ounces pumpkin puree
- 1½ teaspoon vanilla paste
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon sea salt
- Whipped cream:
- 1 tablespoon bourbon
- ½ teaspoon granulated sugar
- ¼ teaspoon vanilla paste
- 1 cup heavy whipping cream
Procedure
To prepare mousse: To a small bowl, add gelatin and bourbon; stir to combine and set aside to allow gelatin to bloom.
To a medium saucepan set over medium heat, add yolks, ½ cup cream, sugar, pumpkin puree, vanilla, spices, and salt. Cook, stirring constantly with a silicone spatula, until mixture thickens, about 5 minutes. Whisk gelatin and bourbon into pumpkin mixture and refrigerate for about 15 minutes.
To a large bowl, add remaining heavy cream. Whisk vigorously until medium peaks form. Using a silicone spatula, gently fold whipped cream into cooled pumpkin mixture.
Divide mousse between 8, 4-ounce ramekins and refrigerate until set, at a minimum for 1 hour.
To prepare whipped cream: To a small bowl, add bourbon, sugar, and vanilla; stir to dissolve sugar.
To a large bowl, add heavy cream. Whisk vigorously until medium peaks form. Pour in bourbon mixture and continue to whisk to combine.
To serve: Top each mousse with a dollop of whipped cream and serve immediately.
To a medium saucepan set over medium heat, add yolks, ½ cup cream, sugar, pumpkin puree, vanilla, spices, and salt. Cook, stirring constantly with a silicone spatula, until mixture thickens, about 5 minutes. Whisk gelatin and bourbon into pumpkin mixture and refrigerate for about 15 minutes.
To a large bowl, add remaining heavy cream. Whisk vigorously until medium peaks form. Using a silicone spatula, gently fold whipped cream into cooled pumpkin mixture.
Divide mousse between 8, 4-ounce ramekins and refrigerate until set, at a minimum for 1 hour.
To prepare whipped cream: To a small bowl, add bourbon, sugar, and vanilla; stir to dissolve sugar.
To a large bowl, add heavy cream. Whisk vigorously until medium peaks form. Pour in bourbon mixture and continue to whisk to combine.
To serve: Top each mousse with a dollop of whipped cream and serve immediately.
Pumpkin Mousse with Bourbon Whipped Cream
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 8, 4-ounce servings
Ingredients
- Mousse:
- 2 teaspoon unflavored gelatin powder
- ¼ cup bourbon
- 5 large egg yolks
- 1¾ cups heavy whipping cream, divided
- ¾ cup granulated sugar
- 12 ounces pumpkin puree
- 1½ teaspoon vanilla paste
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon sea salt
- Whipped cream:
- 1 tablespoon bourbon
- ½ teaspoon granulated sugar
- ¼ teaspoon vanilla paste
- 1 cup heavy whipping cream
Procedure
To prepare mousse: To a small bowl, add gelatin and bourbon; stir to combine and set aside to allow gelatin to bloom.
To a medium saucepan set over medium heat, add yolks, ½ cup cream, sugar, pumpkin puree, vanilla, spices, and salt. Cook, stirring constantly with a silicone spatula, until mixture thickens, about 5 minutes. Whisk gelatin and bourbon into pumpkin mixture and refrigerate for about 15 minutes.
To a large bowl, add remaining heavy cream. Whisk vigorously until medium peaks form. Using a silicone spatula, gently fold whipped cream into cooled pumpkin mixture.
Divide mousse between 8, 4-ounce ramekins and refrigerate until set, at a minimum for 1 hour.
To prepare whipped cream: To a small bowl, add bourbon, sugar, and vanilla; stir to dissolve sugar.
To a large bowl, add heavy cream. Whisk vigorously until medium peaks form. Pour in bourbon mixture and continue to whisk to combine.
To serve: Top each mousse with a dollop of whipped cream and serve immediately.
To a medium saucepan set over medium heat, add yolks, ½ cup cream, sugar, pumpkin puree, vanilla, spices, and salt. Cook, stirring constantly with a silicone spatula, until mixture thickens, about 5 minutes. Whisk gelatin and bourbon into pumpkin mixture and refrigerate for about 15 minutes.
To a large bowl, add remaining heavy cream. Whisk vigorously until medium peaks form. Using a silicone spatula, gently fold whipped cream into cooled pumpkin mixture.
Divide mousse between 8, 4-ounce ramekins and refrigerate until set, at a minimum for 1 hour.
To prepare whipped cream: To a small bowl, add bourbon, sugar, and vanilla; stir to dissolve sugar.
To a large bowl, add heavy cream. Whisk vigorously until medium peaks form. Pour in bourbon mixture and continue to whisk to combine.
To serve: Top each mousse with a dollop of whipped cream and serve immediately.