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February 2019

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Frozen Pumpkin Mousse Recipe

Frozen Pumpkin Mousse recipe and other liquor recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Frozen Pumpkin Mousse recipe  PDF


3/4 c WATER
3/4 c SUGAR
3 EGG WHITES
1 pn CREAM OF TARTAR
1 1/2 c PUMPKIN, pureed and drained
well 1 ts PUMPKIN PIE SPICE
2 tb RUM
1 c WHIPPING CREAM, beaten until
stiff peaks form In a heavy saucepan, boil water and sugar until syrup reaches soft ball stage (238 degrees F on a candy thermometer). While syrup is boiling, using an electric mi er, beat egg whites with a pinch of cream of tartar until stiff peaks form. With mi er running, pour hot sugar syrup into egg whites in a steady, thin stream. Continue beating until mi ture is entirely cool (this may take more than 10 minutes). Fold in pumpkin and pie spice. Beat rum into whipped cream and fold into pumpkin mi ture. Turn mousse into a souffle dish that has been fitted with a paper collar freeze at least 4 hours. Remove mousse from freezer and place in refrigerator about 30 minutes before serving. Spoon into dessert dishes and serve with gingersnap cookies. From The Hay Day Cookbook, by Sallie Y. Williams Atheneum Food and amp Wine RT Category 4, Topic 6 Message 3 Fri Nov 01, 1991 L.MAGEE Linda at 21:07 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI 71511,2253, GT Cookbook echo moderator at net/node 004/005

Frozen Pumpkin Mousse recipe and other liquor recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print Frozen Pumpkin Mousse recipe  PDF   Liquor recipes RSS   New

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