In a large stainless-steel bowl over a hot-water bath, combine pumpkin,
sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until
ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove
mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream
and finely chopped crystallized ginger.
Serves 4 to 6
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *
Typed for you by Karen Mintzias
