Recipe Index: Janos Wilder

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Kai Pumpkin Mousse with Chocolate

This mousse needs to be made at least a day in advance of its serving so that it has time to set up and then be spayed with chocolate. Garnish the mousse with sugar spirals and serve it with minted serrano ice cream served in a tuile cup with the candied roasted chestnuts.

Ingredients:

2 TBSP unflavored gelatin
2 TBSP cold water

5 egg Yolks
1 Cups granulated sugar
water to coat sugar
2 Cups canned pumpkin
1 tsp ground cinnamon
tsp ground ginger
2 Cups heavy cream
2 tsp vanilla extract

Procedure:

1. Dissolve the gelatin in cold water in a small bowl, stirring until lumps dissolve. Cover tightly and place in a warm water bath to bloom.

2. In a mixer, beat the egg yolks until they triple in volume.

3. In a sauce pan, mix the granulated sugar and water together over high heat until mixture reaches soft ball stage (240 degrees)

4. Add hot sugar to egg yolks in a stream and continue beat together for for about 3 minutes.

5. Add the bloomed gelatin and continue mixing util the bowl is cool to touch.

6. Add the pumpkin 1/3 at a time until is incorporated. Set aside.

7. In a clean large mixing bowl whip the cream, spices and vanilla to soft peaks.

8. Fold in the pumpkin and pipe into round silpat molds.

9. Refrigerate.

10. Before assembling, place mold in freezer for 30 minutes.

11. Spray with chocolate and refrigerate.

12. Serve with minted serrano ice cream served in a tuile and garnished with candied chestnuts.