Recipe - Ginger Pumpkin Mousse

4 Eggs
7 tablespoon Granulated sugar
1 tablespoon Unflavored gelatin
1 One half cup Pumpkin puree
Three fourths teaspoon Ground cinnamon
One half teaspoon Freshly grated ginger
One fourth teaspoon Grated nutmeg
1 cup Heavy cream
Minced crystalized ginger
(garnish)

From: hammond@odin.scd.ucar.edu (Steve Hammond)

Date: Thu, 14 Oct 1993 19:41:12 GMT

from Rosso & Lukin, "The Silver Palate Cookbook", Workman, NY, 1982.

1. beat eggs with sugar until mix is light colored and thick. Add gelatin
and beat to blend well. Mix in pumpkin puree and spices and chill mixture
until it begins to set up.

2. whip cream into soft peaks; fold in pumpkin mixture. Pour into 46
dessert dishes.

3. chill for 4 hours. Before serving, garnish with crystalized ginger

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/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.