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Pumpkin Mousse with Bourbon Whipped Cream

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


Procedures:

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.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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