Holiday Recipes with The Reverend Michael Alan: SNAP Spiced Pumpkin Mousse
This year Art in the Age has teamed up with resident cooking guru, The Reverend Michael Alan, to create a series of ROOT and SNAP inspired food and drink recipes for the holiday. These recipes are easy to prepare, and great for entertaining. Pick up a bottle of ROOT and/or SNAP and try them out with family and friends.
SNAP Spiced Pumpkin Mousse
1 Cup Milk
1 1/2 Cups Pumpkin Puree
3/4 Cup Brown Sugar
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
1/2 teaspoon Clove
2 Egg Yolks
2 Tablespoons SNAP
2 Cups Heavy Cream
In a sauce pan, add the milk, pumpkin puree, brown sugar, salt and spices and bring to a simmer over medium heat. Temper the egg yolks with a little of the hot mixture, then whisk everything together. Cook for about 10 minutes, whisking frequently until the mixture is nice and thick. Transfer to a mixing bowl, add the Snap and chill thoroughly in the refrigerator (at least an hour, more is better).
Whip the cream until it is nice and thick. Add a little whipped cream to the cold pumpkin mixture to lighten it up, then in batches fold the pumpkin mixture into the whipped cream. Refrigerate again before serving. The Good Reverend’s Ginger Snap cookies make an excellent accompaniment to this mousse.
Good recipe. Thanks for this.