mousse with pumpkin, cinnamon, ginger and vanilla.In a large
saucepan over medium heat, bring about 2 inches of water to
a simmer. Meanwhile, in a small mixing bowl, sprinkle unflavored
gelatin over 1/2 cup cold water to dissolve, and set aside.
In a metal bowl large enough to fit neatly over the simmering
saucepan of water, beat egg yolks with a whisk or hand-held
electric mixer until well blended.
Gradually add half the sugar, making sure to mix well until
the mixture is thick and pale, at least 4 minutes.
Add pumpkin, milk, salt, cinnamon, and ginger, continuing
to blend with each additional ingredient.
Set the bowl over the simmering water, making sure to stir
constantly with a spatula for about 20 minutes, until thoroughly
cooked and blended. Remove the bowl from the heat source
and whisk in the vanilla and the reserved gelatin in water.
Transfer the mixture to a clean bowl and refrigerate for
about 30 minutes to cool, but not set, the mousse.
In a heatproof glass bowl large enough to fit over the same
saucepan of simmering water, blend the egg whites, cream
of tartar, remaining half of the sugar and remaining scant
1/2 cup of water. Place the bowl over the simmering water
and use a hand-held electric mixer set at a low speed to
constantly whip the mixture for about 5 minutes of cooking
Increase the mixer speed to high and continue to cook the
mixture for another 4 minutes. Remove the mixture from the
heat source and let cool about 5 minutes.
Gently fold the meringue into the cooked and cooled pumpkin
mixture. Divide half the pumpkin mousse among a dozen dessert
Sprinkle each service with the cookie crumbs, and top each
with the remaining half of the pumpkin mousse. Refrigerate
at least 3 hours prior to serving to set.
You may prepare one day in advance of your meal and serve