Pumpkin Mousse

Ingredients

 5 large egg yolks
¾ cup baker’s sugar
1 ¼ cups heavy cream
15 oz can of pumpkin puree
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ginger
Pinch each cloves and nutmeg
¼ teaspoon salt
2 tablespoons cognac
1 teaspoon powdered gelatin

Instructions

 Fill a large bowl with ice water and set a smaller bowl inside. Set aside

Whisk Yolks, Sugar, and ¾ cup of Cream together in a saucepan. Heat over medium-low heat, stirring constantly with a rubber spatula, until thickened and leaving a coat on the spatula (about 10 minutes).

Transfer to the smaller bowl in the ice bath. Stir until cooled.

Whisk together the Pumpkin, Vanilla, Spices, and Salt in a bowl. Stir into egg mixture.

In a small bowl, stir together 1 tablespoon of the Cognac with the Gelatin. Heat the other tablespoon of Cognac and stir into gelatin mix until dissolved. Gently whisk into pumpkin mixture.

Beat remaining cream into stiff peaks and slowly fold into pumpkin mixture. Pour into a shallow glass dish (I use a 9 by 13 glass baking pan.), cover with saran wrap, chill until cold and thick – about overnight.

Serve in chilled individual serving bowls with a small dollop of whipped cream and a sprinkle of nutmeg.