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Pumpkin Rum Mousse

Pumpkin Rum Mousse

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup rum
1 envelope unflavored gelatin
4 eggs
2/3 cups sugar
1 cup canned pumpkin
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1 cup heavy cream
Whipped cream
Nuts- almonds
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Let's Make It
1
1. Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly. Heat and stir until gelatin is completely dissolved. Set aside and allow to cool slightly.
2
2. Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes until it is thick and light.
3
3. In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace. Combine the rum gelatin and the egg mixtures, stirring well. Gently add in the heavy cream.
4
4. Pour into small serving dishes. (Or, pour into glass baking dish).
5
5. Refrigerate for several hours until firm or overnight. Decorate with whipped cream and nuts.
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