Tuesday, November 24, 2009
For Pumpkin Mousse:
2 cups roasted pumpkin
1/2 cup maple syrup
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1 envelope Knox gelatin
1 cup whipping cream
1/4 cup sour cream
Pulse pumpkin flesh in blender with maple syrup, cinnamon and ginger.
Sprinkle gelatin over 1 tablespoon whipping cream and let sit 5 minutes.
Beat whipping cream until peaks form.
Heat up gelatin mixture in pan of water over medium heat until dissolved. Pour into blender and pulse with pumpkin.
Add whipping cream to blender. Pulse until just combined.
Spoon pumpkin-whipped cream mixture into reserved pumpkin shell.
Refrigerate overnight. Serve in ice cream dishes alone or with crumbled gingersnap cookies on top.