Ingredients

  • Crust
  • 20 2" gingersnap cookies finely ground
  • 55 grams butter, unsalted
  • Filling
  • 3 ½ teaspoons gelatin 2 pcks
  • 60 milliliters brandy
  • 6 large eggs separated
  • 165 grams brown sugar, packed
  • 550 grams canned pumpkin
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt
  • 100 grams sugar, caster
  • 355 milliliters whipping cream
  • Garnish
  • 2 tablespoons candied ginger root chopped
  • ¼ cup double cream whipped
  • or Chantilly cream

Directions

1. Preheat oven to 350*F, 175*C, GM 4. Stir together gingersnap curnbs and butter in a bowl until crunbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes. Cool in pan on a rack.
2. Filling: Sprinkle gelatin over bourbon in a small ceramic bowl. Beat yolks and brown sugar to ribbon stage. Mix in pumpkin, spices and salt.
3. Transfer pumpkin mixture to a 4 QT heavy saucepan and cook over moderate heat, stirring constantly, until just spoon coating consistancy. Remove from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in an ice water bath. Cool to parting of the waves.
4. Beat egg whites until frothy, then gradually add sugar, beat until stiff. Fold into pumpkin mixture. Beat cream until just stiff, then fold into mixture. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
5. Before serving, run a thin knife around edge of pan and remove side.

Notes
Serving Ideas:Original serves 10.


Categories
tarts/piesPuddingsSouffles
Keywords
tarts/piesPuddingsSouffles
MacGourmet downloadPumpkin Chiffon Mousse with Gingersnap Crust. To import, drag image to your MacGourmet recipe box.