Monday, November 24, 2014

Yum - yum! Pumpkin Mousse Trifle

Ingredients
U.S.MetricConversion chart
  • 5 large egg yolks
  • 1 cup(s) sugar
  • 3 1/2 cup(s) heavy cream
  • 15 ounce(s) canned pumpkin
  • 2 teaspoon(s) vanilla extract
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 2 tablespoon(s) dark rum
  • 1 teaspoon(s) powdered gelatin
  • 3 ounce(s) shaved dark chocolate

Directions
  1. Fill a large bowl halfway with ice water and set aside.
  2. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
  3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.
  4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.
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