This is a wonderful, light-and-fluffy, creamy Pumpkin Mousse. The addition of Banana (and a bit of Orange Zest), however, takes it a step beyond – Adding a hint of unexpected ‘fruitiness’ and complexity.
This Mousse can be made for the Pumpkin-Banana Trifle, listed separately on this Site — Link.
Or, (alternative) it is wonderful on its own — In a prepared Crumb Crust or Tart Shell. Best made a day ahead. Adapted from ‘Barefoot Contessa’
Ingredients / Prep:
1/2 cup Half & Half
1 (15 oz.) can Pumpkin Puree
1 cup light Brown Sugar — Lightly packed
3/4 tsp. Salt
1/2 tsp. ground Cinnamon
1/2 tsp. ground Nutmeg
3 extra-large Egg Yolks
1 pkg. unflavored Gelatin
1 ripe Banana — Finely mashed
1/2 tsp. grated Orange Zest
1 cup cold Heavy Cream
2 tbsp. Sugar
Instructions / Assembly:
Heat the Half & Half, Pumpkin, Brown Sugar, Salt, Cinnamon, and Nutmeg in a heat-proof bowl over a pan of simmering water until hot, about 5 minutes.
Whisk the Egg Yolks in another bowl, stir some of the hot Pumpkin into the Egg Yolks to heat them, then pour the Egg/Pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to ‘curdle’. Remove from the heat.
Dissolve the Gelatin in 1/4 cup cold water. Add the dissolved Gelatin, Banana, and Orange Zest to the Pumpkin mixture and mix well. Set aside to cool.
Whip the heavy Cream until soft peaks form. Add the Sugar and continue to whisk until you have firm peaks. Carefully fold the Whipped Cream into the Pumpkin mixture — When totally folded/mixed, chill for about two hours before assembling the Trifle.
Alternative – Pour into a prepared Crumb Crust or cooled Tart Shell. Chill for two hours or overnight.