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–+ servings

Pumpkin Mousse

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.
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Course Desserts
Servings 1

Ingredients
  

  • 2 eggs Whites & Yolks separated
  • 1 cup whole milk
  • ¾ cup honey
  • 1 package unflavored gelatin
  • 1 ½ cup Pumpkin Puree (pre-pureed or solid pack processed with food processor)
  • 3 Tbsp white sugar granulated
  • 1 Tsp ground cinnamon
  • ½ Tsp ground cloves
  • ½ Tsp ground Mace
  • ½ Tsp ground nutmeg
  • ½ Tsp ground ginger
  • 1 Tsp vanilla extract

Garnish Options:

  • Cocoa powder or chopped toasted nuts of your choice
  • Chopped Almond Biscotti
  • "Biscoff" Cookie Pieces
  • Crumbled Gingersnap Cookies
  • whipped cream

Instructions
 

  • “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.
Keyword Chef Vikramjit Katoch, Hilton, Hilton Dallas/Plano Granite Park, mousse, pumpkin
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