Pumpkin Bourbon Mousse Served in Your Finest Whiskey Glasses
Thanksgiving is a day we like to try new recipes in place of the old standbys. If you're like us, take a shot at this make-you-pass-out good pumpkin mousse. Of course, we had to put a bit of bourbon in it. And serve it in whiskey rocks glasses for that extra touch.
¾ cup granulated sugar
5 tbsp. bourbon
½ tsp. ground cardamon
½ tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. salt
7 XL eggs, (Or 8 L) separate yolks and whites
1 cup canned pumpkin (Fresh is too watery)
Candied pecans (For garnishing)
Bring a small amount of water to a boil (2 inches) in a medium pot over medium-high heat. Place a metal bowl over pot, and add sugar, bourbon, salt, cardamon, cinnamon, cloves, and egg yolks; whisk constantly until thickened and a pale color, about 5-6 minutes. Remove from the heat and set aside.
In a second bowl, beat egg whites until stiff peaks form, then add pumpkin and fold together until nearly combined. Add to bourbon mixture and fold together until smooth. Divide among whiskey glasses and add candied pecan pieces for garnish. Serve immediately for best results. (And because who could wait?!)