Pumpkin Mousse With Vanilla Sauce

* Exported from MasterCook II *

Pumpkin Mousse With Vanilla Sauce

Recipe By : Mrs. John B. Carrico
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
<For The Mousse>
1 Tbsp Gelatin
2 Tbsp Cold Water
3 Egg Yolks
1/3 C +1 Tbs. Sugar
1 1/4 C Pumpkin
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Allspice
1 C Heavy Cream -- whipped
<For The Sauce>
1 C Milk
1 C Light Cream
1/2 Tsp Vanilla
4 Egg Yolks
1/2 C Sugar
Pinch Of Salt

In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering
water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir
in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold
whipped cream gently into pumpkin mixture. Pour mousse in mold or bowl and
chill thoroughly. Serve with vanilla sauce.

Serves 8

FOR THE SAUCE:

Scald milk and light cream with vanilla. In double boiler, beat egg yolks
and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook
sauce over hot water, stirring constantly until it thickens and coats a
spoon. (If it does not thicken, add a little flour.) Strain sauce to
remove lumps. Chill.

Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974

billspa@icanect.net




- - - - - - - - - - - - - - - - - -