Pumpkin Mousse with Rum Sauce

Method/Steps

Pumpkin Mousse

1. In a large frying pan over medium heat, stir the almonds until lightly toasted, 6 to 8 minutes. Pour from pan and coarsely chop a 1/2 cup of the nuts.

2. In a frying pan, mix gelatine with 1/2 cup of the sugar, cinnamon, allspice, ground ginger, nutmeg and salt. Stir in milk, rum and 4 egg yolks. Stir over low medium-low heat until just thick enough to coat the back of a spoon, about 3 minutes. Remove from heat; stir in chopped almonds, pumpkin and candied ginger.

3. In a deep bowl, combine egg whites and cream of tartar. Whip on high speed until whites are just stiff enough to barely hold their shape. Continue to beat at high speed, gradually adding the remaining 1/2 cup sugar, then beat until whites hold very stiff peaks.

4. In another deep bowl, whip cream on high speed until it holds soft peaks. Which a spatula, gently fold together pumpkin mixture, egg white meringue and whipped cream; mix evenly. Pour into a serving bowl. Cover and chill until cool, at least 3 hours. Wrap sliced nuts in an airtight container.

5. Uncover mousse and sprinkle with sliced almonds; spoon into bowls. Add rum sauce to taste.

Rum Sauce

In a large frying pan, mix together egg yolks, brown sugar, cream and rum. Sir over medium-low heat until sauce lightly coats the back of a spoon, about 5 minutes. Pour into a small bowl or pitcher. Cover and chill until cold, at least 2 hours.