Rich, creamy and velvety, this Pumpkin Mousse from Chef Vikramjit Katoch is a rich reward after a savory holiday meal! A lovely presentation, portioned off into individual mason jars for easy grab 'n go.
“Blossom” the gelatin by placing into cold water for 10 minutes.
Mix Milk, Honey and all spices & heat in a heavy bottomed saucepan to 130 degrees, just enough to melt the honey. If the mixture reaches a temp higher than 135, allow to cool or the excessive heat may prevent gelatin from activating properly. Add gelatin & mix well.
Place egg yolks into another heavy bottomed sauce pot, pour the heated milk mixture into the egg yolks, heat while stirring until mixture just starts to bubble slightly.
Stir in the pureed pumpkin & vanilla and blend well with whisk. Cool to 75 degrees before adding egg whites in next step.
Whip egg whites til frothy and slowly sprinkle sugar to stiff peaks and “fold” carefully and gently into the pumpkin mix.
Spoon into glass or ceramic serving dishes and refrigerate to chill before serving.
Garnish with optional garnishes listed above, serve & enjoy.