Recipe - Pumpkin Mousse

10 ounce Canned pumpkin
One half cup Sour cream
One half cup Cream cheese
1 cup Sugar
One half teaspoon Salt
2 teaspoon Pumpkin pie spice
1 teaspoon Ground ginger
2 Egg yolks
1 One half cup Whipping cream
2 Egg whites

FOR GARNISH
Crystallized ginger
finely chopped

In a large stainlesssteel bowl over a hotwater bath, combine pumpkin,
sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with handheld mixer until
ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove
mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
fold in egg whites. Chill for 46 hours. Top with remaining whipped cream
and finely chopped crystallized ginger.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook by Jack Stone and Janet Cassidy *
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini