Ginger Pumpkin Mousse

From: (Steve Hammond)
Date: Thu, 14 Oct 1993 19:41:12 GMT

This recipe is from 
Rosso & Lukin, "The Silver Palate Cookbook", Workman, NY 1982

4    eggs
7    Tbs granulated sugar
1    Tbs unflavored gelatin
1.5  cups pumpkin puree  *instructions at bottom of file
..75  tsp gnd. cinnamon
..5   tsp freshly grated ginger
..25  tsp grated nutmeg
1    cup heavy cream
minced crystalized ginger (garnish)

1) beat eggs with sugar until mix is light colored and thick.  Add gelatin
and beat to blend well.  Mix in pumpkin puree and spices and chill mixture
until it begins to set up.

2) whip cream into soft peaks; fold in pumpkin mixture.  Pour into
  4-6 dessert dishes.

3) chill for 4 hours.  Before serving, garnish with crystalized ginger


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