Pumpkin Mousse Recipe
These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and topped with a rum infused whipped cream.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comBahan-bahan
- 1/2 oz unflavored gelatin ((2 packets or 14 grams total))
- 1 cup milk, any kind
- 1 cup granulated sugar
- 15 oz can pumpkin puree
- 1 tsp pumpkin pie spice
- 16 oz sour cream
- 16 oz whipped topping (thawed in the refrigerator)
- 1/2 tsp ground cinnamon (to garnish)
- 1 cup heavy whipping cream
- 2 Tbsp powered sugar
- 1 tsp rum (dark or golden, or vanilla extract)
Langkah-langkah
In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until mixture just begins to steam and gelatin dissolves. Remove from heat and cool 15 min (Do NOT boil).
In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, 1 tsp pumpkin spice, and mix until blended. Add 16 oz of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.
With mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set.
Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat.** Pipe or dollop whipped cream just before serving and dust with cinnamon to garnish.
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