Pumpkin Mousse With Vanilla Sauce

Recipe Ingredients

		<for the mousse>
1 tablespoon	15ml	Gelatin
2 tablespoons	30ml	Cold water
3		Egg yolks
1/3 cup	65g / 2.3oz	+1 tbs. Sugar
1 1/4 cups	296ml	Pumpkin
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Nutmeg
1 teaspoon	5ml	Allspice
1 cup	237ml	Heavy cream - whipped
		<for the sauce>

Recipe Instructions

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.

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

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