Pumpkin Mousse with Bourbon Whipped Cream
By Recipe developed for Sur La Table’s Cooking Classes
Pumpkin Mousse with Bourbon Whipped Cream
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 8, 4-ounce servings
- 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
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.