Pumpkin Caramel Mousse
Submitted by happyzhangbo
Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.
YIELD
6 servingsPREP
10 minCOOK
5 hrsREADY
5 1/6 hrsApple brandy and gelatin create the surprisingly light base for this spiced pumpkin mousse.
Whipped eggs transform into billowing clouds when hot sugar syrup streams in, then pumpkin and warm spices (cinnamon, ginger, nutmeg) fold through for seasonal flavor.
Caramel drizzled in dessert glasses before filling adds sweet, sticky contrast to creamy mousse.
Pro Tips
- Sugar syrup temperature is critical: Cook to exactly 245°F (firm ball stage). Use a candy thermometer for precision. Too cool won’t set the eggs; too hot creates hard candy.
- Stream syrup slowly: Pour hot syrup in a thin stream while mixer runs on high. This tempers the eggs gradually instead of scrambling them.
- Dissolve gelatin completely: Set the bowl over simmering water (bain-marie) until gelatin is fully liquid and clear, not grainy.
- Overnight chilling is best: While 4 hours minimum sets the mousse, overnight chilling develops flavors and creates the silkiest texture.
Variations
- Replace pumpkin with sweet potato puree for similar flavor and color
- Add ¼ cup bourbon instead of apple brandy for deeper, oakier notes
- Top with crushed gingersnap cookies instead of whipped cream for crunchy contrast
Ingredients
Directions
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 two oz. of water 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 5 to 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 and mix well.
Add the pumpkin, spices and vanilla and mix well.
Mix 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 four hours or overnight.
Just before service whip the heavy cream with sugar and vanilla extract to taste.
To serve, top with the whipped cream and a drizzle of caramel.
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