Great Pumpkin, Happy October


Fresh spices for pumpkin mousse

Pumpkin Mousse by Mark Bittman
1/2 cup heavy cream
4 tablespoons sugar
3 egg whites
1  15 oz can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1.  In medium bowl, combine cream and 2 tablespoons of the sugar.  Using an electric mixer, beat cream until it holds soft peaks
2.  Wash and dry beaters in a separate bowl, beat egg whites and remaining sugar until soft peaks form.  Add pumpkin, cinnamon, nutmeg, cloves, and cardamom and gently combine with a rubber spatula.  Add the beaten cream and sugar mixture and carefully fold in until no streaks of white remain.
3.  Spoon the mousse into four ramekins and chill in the freezer for 15 minutes.  Top with a small dollop of whipped cream and a dash of cinnamon

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