Recipe - Frozen Pumpkin Mousse

Three fourths cup WATER
Three fourths cup SUGAR
3 EGG WHITES
1 pn CREAM OF TARTAR
1 One half cup PUMPKIN, pureed and drained
well
1 teaspoon PUMPKIN PIE SPICE
2 tablespoon RUM
1 cup WHIPPING CREAM, beaten until
stiff peaks form

In a heavy saucepan, boil water and sugar until syrup reaches soft ball
stage (238degrees F on a candy thermometer).

While syrup is boiling, using an electric mixer, beat egg whites with a
pinch of cream of tartar until stiff peaks form. With mixer running, pour
hot sugar syrup into egg whites in a steady, thin stream. Continue beating
until mixture is entirely cool (this may take more than 10 minutes). Fold
in pumpkin and pie spice.

Beat rum into whipped cream and fold into pumpkin mixture. Turn mousse into
a souffle dish that has been fitted with a paper collar; freeze at least 4
hours.

Remove mousse from freezer and place in refrigerator about 30 minutes
before serving. Spoon into dessert dishes and serve with gingersnap
cookies.

From "The Hay Day Cookbook," by Sallie Y. Williams; Atheneum

Food & Wine RT [*] Category 4, Topic 6 Message 3 Fri Nov 01, 1991 L.MAGEE
[Linda] at 21:07 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005