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PUMPKIN CARAMEL MOUSSE

See also Mark Vogels article on Mousse.
This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ.  For a gourmet B&B check them out at victoriahouse.net.


2 oz. Calvados or Apple Jack brandy
1 envelope (2 tablespoons) unflavored powdered gelatin
4 eggs, room temperature
1 cup sugar
1 14 oz. can pumpkin puree
Quarter teaspoon nutmeg
Quarter teaspoon ginger
Half teaspoon cinnamon
1 tablespoon vanilla extract
Quarter cup sour cream
1 jar caramel topping
2 cups heavy cream, plus sugar and vanilla extract as needed, whipped


In a small stainless steel bowl mix the Apple Jack and water.

Sprinkle the gelatin over the mixture and let stand for 10 minutes.

Using an electric mixer fitted with the wire whisk, beat the eggs on medium low speed until fluffy, about 5 minutes.

While the eggs are mixing, combine the sugar and two oz. of water in a small saucepan.

Bring to a boil and cook until temperature reaches 245 degrees, firm ball stage on a candy thermometer.

Turn the mixer up to high speed and in a thin stream pour the sugar mixture into the eggs.

Beat 5-7 minutes until the mixture turns pale in color and its volume increases. 

While this is beating set the bowl with the brandy and the gelatin on top of a saucepan of simmering water until it dissolves. 

This is what’s known as a bain-marie.
The bowl should not be touching the water.

Turn the mixer down to low and pour in the gelatin and mix well. 

Add the pumpkin, spices and vanilla and mix well.

Mix in the sour cream until well blended. 

Coat some dessert glasses with the caramel using the back of a spoon to spread it.

Pour the mousse into the dessert glasses. 

Cover with plastic and chill for at least four hours or overnight.

Just before service whip the heavy cream with sugar and vanilla extract to taste.

To serve, top with the whipped cream and a drizzle of caramel.