Pumpkin Chiffon Mousse with Gingersnap Crust

Name: Pumpkin Chiffon Mousse with Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters bourbon or brandy; 6 larges eggs, separated; 32 teaspoons 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes); 2 inches 20 gingersnap cookies, finely ground; 118 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 355 milliliters chilled heavy cream; 177 milliliters packed light brown sugar; 1 teaspoons salt; 532 milliliters solid-pack canned pumpkin; 59 milliliters 1/2 stick unsalted butter, melted and cooled; 10 servings Garnish: chopped crystallized ginger and whipped cream

Pumpkin Chiffon Mousse with Gingersnap Crust requires around 45 minutes from start to finish. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 398 calories, 16g of protein, and 22g of fat each. Head to the store and pick up garnish: crystallized ginger and whipped cream, eggs, ground cinnamon, and a few other things to make it today.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan.

Ingredients you will need

Gingersnap Crumbs

Butter

Equipment you will use

Springform Pan

Bowl

Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Sprinkle gelatin over bourbon in a small bowl and let soften.

Ingredients you will need

Bourbon

Gelatin

Equipment you will use

Bowl

Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.

Ingredients you will need

Brown Sugar

Pumpkin

Spices

Egg Yolk

Salt

Equipment you will use

Hand Mixer

Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes.

Ingredients you will need

Pumpkin

Candy

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove pan from heat and immediately add gelatin mixture, stirring until dissolved.

Ingredients you will need

Gelatin

Equipment you will use

Frying Pan

Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.

Ingredients you will need

Egg Whites

Water

Ice

Equipment you will use

Bowl

Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.

Ingredients you will need

Granulated Sugar

Egg Whites

Pumpkin

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly.

Ingredients you will need

Pumpkin

Cream

Equipment you will use

Bowl

Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.

Equipment you will use

Springform Pan

Before serving, run a thin knife around edge of pan and remove side.

Equipment you will use

Knife

Frying Pan

The egg whites in this recipe are not cooked. If Salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

Ingredients you will need

Dried Egg Whites