Recipe - Pumpkin Mousse With Vanilla Sauce

For The Mousse
1 tablespoon Gelatin
2 tablespoon Cold Water
3 Egg Yolks
1/3 cup +1 Tbs. Sugar
1 One fourth cup Pumpkin
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1 cup Heavy Cream; whipped
For The Sauce
1 cup Milk
1 cup Light Cream
One half teaspoon Vanilla
4 Egg Yolks
One half cup Sugar
1 pn Salt

In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering
water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir
in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold whipped
cream gently into pumpkin mixture. Pour mousse in mold or bowl and chill
thoroughly. Serve with vanilla sauce.

Serves 8

FOR THE SAUCE:

Scald milk and light cream with vanilla. In double boiler, beat egg yolks
and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook
sauce over hot water, stirring constantly until it thickens and coats a
spoon. (If it does not thicken, add a little flour.) Strain sauce to remove
lumps. Chill.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. John B. Carrico

Posted to MCRecipe Digest V1 #849 by Bill Spalding billspa@icanect.net
on Oct 16, 1997