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Pumpkin Caramel Mousse, adult




Source of Recipe


see introduction


Recipe Introduction


This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net


Recipe Link: http://www.momsmenu.com/food_for_thought/mousse.shtml

Pumpkin Caramel Mousse, adult

2 ounces Apple Jack brandy, or Calvados
1 envelope (2 tablespoons) unflavored powdered gelatin
4 room temperature eggs
1/4 cup water
1 cup sugar
1, 14 ounce can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 Tablespoon vanilla extract
Quarter cup sour cream
1 jar caramel topping
2 cups heavy cream, plus sugar +
...vanilla extract as needed, whipped

In a small stainless steel bowl mix the Apple Jack and water.
Sprinkle the gelatin over the mixture and let stand for 10
minutes. Using an electric mixer fitted with the wire whisk,
beat the eggs on medium low speed until fluffy, about 5
minutes.
While the eggs are mixing, combine the sugar and water
together in a small saucepan. Bring to a boil and cook until
temperature reaches 245 degrees, firm ball stage on a candy
thermometer.
Turn the mixer up to high speed and in a thin stream, pour
the sugar mixture into the eggs. Beat for 5-7 minutes, until
the mixture turns pale in color and its volume increases.
While this is beating set the bowl with the brandy and the
gelatin on top of a saucepan of simmering water until it
dissolves. This is what's known as a bain-marie. The bowl
should not be touching the water.
Turn the mixer down to low and pour in the gelatin. Mix well.
Add the pumpkin, spices and vanilla. Mix well. Stir in the sour
cream until well blended.
Coat some dessert glasses with the caramel using the back
of a spoon to spread it.
Pour the mousse into the dessert glasses. Cover with plastic
and chill for at least 4 hours or overnight.
Just before service whip the heavy cream with the sugar and
vanilla extract to taste.
Serve topped with whipped cream and a drizzle of caramel.