Pumpkin Mousse Brulee
Serves 4-6
1/2 qt fresh pumpkin puree (or you can use canned pumpkin puree)
1 cup milk
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger powder
1/2 tsp cinnamon powder
4 egg whites
2 cups cream, whipped
1/2 oz gelatin
8 oz sugar
Sprinkle Sugar to brulee
To make the pumpkin puree, peel, remove the seeds, and cube the pumpkin. Steam the pumpkin in a steamer basket until tender to a knife. Mash the pumpkin, and strain, until smooth. Let it cool, but do not refrigerate. Alternatively, you may use canned pumpkin puree.
Mix 1/2 cup of the milk, nutmeg, ginger, cinnamon, and 1/2 of the sugar, in a pot, and bring to a boil. Remove from the heat, and with a whisk add the gelatin powder and the salt. Mix well until combined. Add to the pumpkin puree.
Whip the cream to soft peaks. Whip the five egg whites and add the remaining sugar teaspoon by teaspoon, until soft peaks form. Take the pumpkin puree and add it to the egg whites. Add the whipped cream on top. Mix all together with a rubber spatula.
