Saturday, September 12, 2009

Pumpkin Mousse

Autumn's on it's way...I can smell it in the early morning when I go to bed, and later in the early morning when I rise! The leaves are beginning their ascent into the height of nature's fiery trail. I am so excited! Yes, Autumn is one of my favorite seasons.

Transitions are slowly under way, not only with the seasons, but with Life. My son started preschool and his transition from little boy to big boy has begun. Having my little one with me for four years, I grew accustomed to having my shadow with me wherever I went. Mornings are now mine. Though I have reclaimed them, it feels strange, sometimes empty, and a bit lonely. I know he will only be away for a few hours, and we get to share the rest of the day together, but you know, four years is a long time. Reacquainting and reclaiming myself as a woman and as an individual will take some time.
My transition has begun.

On a lighter note, my apologies to my readers for not posting. There are no excuses and fortunately no major horrific events that prevented me from doing so! I enjoyed the remainder of summer by taking camel rides, going to the state fair, farmers markets, cooking out, and complaining that it was too hot. There you go, honesty, that's what it's all about!

I leave you with a pumpkin mousse recipe I found and tried via and of course, made some changes along the way. It was creamy, fluffy, yet rich without that feeling of heaviness and guilt. Perhaps one could say it's an adultified pumpkin pudding. I can see this being a great filling for a pumpkin mousse pie! Diana, this one's for you!
Pumpkin Mousse
adapted from
1⁄4 cup dark rum
1 envelope unflavored gelatin
4 large eggs
2/3 cup sugar
1 cup canned pumpkin purée (not pumpkin pie mix)
2 teaspoons ground cinnamon
3/4 teaspoon grated nutmeg
1 cup heavy cream

Bring a saucepan of water to a simmer.
Pour rum into a small, heat-proof bowl, then sprinkle in the gelatin.
Place bowl in a pot and pour simmering water in the pan, reaching to half the height of the bowl.
Stir to dissolve the gelatin, remove bowl from heat and cool to room temperature.
As the gelatin cools, Place a large mixing bowl over pot of simmering water, constantly beat eggs until thick and reaches 160 degrees. *Do not allow bottom of bowl to touch water.
Gradually beat in the sugar and continue until the mixture is lemon colored and sugar dissolved, about 5 minutes.
Stir in pumpkin and spices, add gelatin mixture.
In a separate bowl, using clean beaters, whip the cream until stiff.**
Gently fold it into the pumpkin mixture.
Refrigerate mousse for at least 3 hours, preferably overnight.
Makes 6 servings. Store in an airtight container in refrigerator for 2-3 days.

* If bowl is partially submerged you will create scrambled eggs due to the higher heat at the bottom of the bowl
**Over whipping heavy cream will yield butter, you may want to save that act for pumpkin butter
***I used light rum, instead of dark, it was all I had on hand--not in my hands, just in case you were wondering!

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