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Pumpkin Mousse with Rum Saboyan




Source of Recipe


Internet


List of Ingredients




1 Envelope unflavored gelatin
1/4 Cup Light rum
1 Cup Pumpkin puree
1/2 Tsp. Cinnamon
1/4 Tsp. Salt
1/4 Tsp. Ground ginger
2 Egg yolks
1/4 Cup Brown sugar
1/4 Cup Granulated sugar
2 Tbsp Butter
2 Egg whites
Dash of cream of tartar
1/2 Cup Whipping cream

Recipe



Soften gelatin in rum in a small dish; set aside.
Combine pumpkin, cinnamon, salt and ginger in a medium bowl.
In another bowl, beat egg yolks until frothy. Add sugars and continue beating until pale yellow; set aside.
Melt butter in top of a double boiler over simmering water. When melted, add egg yolk mixture and cook, stirring frequently, until thickened, about 10-minutes.
Add gelatin and beat with electric mixer until smooth and shiny, about 1-minute.
Blend pumpkin mixture into egg yolk mixture.
Let cool to room temperature.
Beat egg whites until foamy; add cream of tartar and continue beating until stiff. Fold into cooled pumpkin mixture.
Whip cream until just stiff and then fold it into the pumpkin mixture.
Spoon mousse into individual dessert bowls or a serving dish and chill for 2-4 hours.

RUM SABOYAN:

4 Egg yolks
1/2 Cup light rum
1/2 Cup granulated sugar

Combine all ingredients in top half of a double boiler.
Beat with an electric mixer until light and syrupy.
Place over simmering water and continue beating until mixture becomes frothy, then thick.
Let cool to room temperature.
Chill and serve in separate dish to accompany pumpkin mousse.

Serves 4