Pumpkin Mousse

Ingredients

• 1 envelope unflavored powdered gelatin (1 scant tablespoon)
• 1/4 cup cold water
• 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
• 4 large eggs, separated
• 1/4 cup plus 2 tablespoons pure maple syrup
• Pinch of freshly grated nutmeg
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• Pinch of freshly ground white pepper
• 2 tablespoons dark rum
• 1/4 cup sugar
• 1 cup heavy cream
• Sweetened whipped cream, for serving (optional)
• Pastry Leaves, for garnish (optional; see Pate Brisee recipe)
•   
• For the Pate Brisee
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
   
  Directions (For the  Pate Brisee)

  1. Step 1

     Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

  2. Step 2

     Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

Directions

1. Step 1

   In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.

2. Step 2

   Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.

3. Step 3

   With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.

4. Step 4

   Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.
   
   
   From: www.Marthastewart.com/ Posted by Mags