Dessert: Pumpkin Spice Mousse

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Spice Mousse

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons cold water
3 large egg yolks
3/4 cup sugar
1 1/2 cups canned solid-pack pumpkin (slightly less than a 15-ounce can)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups well-chilled heavy cream
1 1/2 teaspoons vanilla
18 gingersnaps

Instructions

In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160 °F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses). Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
Just before serving, garnish mousses with remaining 6 whole gingersnaps.

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