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Categories:
unflavored gelatin dark rum egg yolks sugar pumpkin puree cinnamon ground mace ground cloves eggs whites heavy cream crystallized ginger heavy cream serving bowl mixer pastry
Viewed: 121 - Published at: 10 years agoIngredients
- 1 teaspoon unflavored gelatin
- 1/4 cup dark rum
- 4 egg yolks
- 1/2 cup sugar
- 1 cup pumpkin puree (a 2 to 3 pound pie pumpkin will yield 2 1/2 to 3 cups of pumpkin puree)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground mace
- 1/3 teaspoon ground cloves
- 2 eggs whites
- 1 cup heavy cream, whipped
- 1/4 cup crystallized ginger, cut into julienne, for decoration
- Whipped heavy cream, for decorating and serving
- 3 1/2 - 4 cup serving bowl
- Electric mixer
- Pastry bag with star tip (optional)
Method
- In a double boiler, dissolve the gelatin in the rum over simmering water.
- Remove from the heat and set aside.
- Whisk the egg yolks with 1/4 cup sugar until lemony in color and the mixture falls in ribbons from the whisk.
- In a mixing bowl, combine the puree, the dissolved gelatin and rum, and the spices.
- Blend well and fold in the yolk mixture.
- Beat the egg whites in an electric mixer.
- When they begin to stiffen, gradually add the remaining 1/4 cup sugar, continuing to beat until the whites form stiff glossy peaks.
- Fold the meringue into the puree mixture.
- Gently fold in the whipped cream.
- Do not overblend.
- Turn the mixture into the serving bowl and freeze for 10 minutes, or until set.
- Place the bowl in the refrigerator for 2 hours, or until thoroughly chilled.
- When ready to serve, sprinkle with the ginger julienne or decorate with additional whipped cream, piped in a lattice fashion and dusted with ginger.
- Serve with additional unsweetened whipped cream.
