PUMPKIN MOUSSE

I'm looking for a recipe for frozen pumpkin mousse to make for the holidays. Can you help? Thanks.

Sandra Pratt

Rockville

We sent Pratt several recipes, but this is the one that she preferred. It was created by Elinor Klivans for an article on bake and freeze desserts that appeared in the Food section in 1996. Do you have a recipe request? If so, contact us.

Pumpkin Pecan Praline Mousse

(8 servings)

Canned pumpkin works fine for this mousse, but check the label to make sure the can contains just pumpkin rather than sweetened pumpkin pie filling. Heavy whipping cream, gelatin and bourbon all work together to produce a creamy texture for this frozen mousse.

Soften the frozen mousse slightly before serving to ensure a pleasant texture. The pecan praline topping is best if added at serving time.

1 envelope (1/4 ounce) unflavored gelatin

1/4 cup water

3/4 cup whole milk

3 large egg yolks

2/3 cup sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

3 tablespoons bourbon

1 cup canned (unsweetened) pumpkin puree

1 cup cold heavy (whipping) cream

For the Pecan Praline:

4 tablespoons unsalted butter

1/2 cup firmly packed light brown sugar

1 cup coarsely chopped pecans

Have ready 8 ramekins (each with at least 1/2-cup capacity).

For the mousse: In a small bowl, sprinkle the gelatin over the water. Set aside to soften.

In a medium saucepan, heat the milk until tiny bubbles form on the surface (about 175 degrees on a food thermometer). Do not let the milk boil. Set aside.

In a medium bowl, whisk together the egg yolks and sugar.

Slowly whisk the warm milk into the egg-yolk mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture measures 165 degrees on a food thermometer, 5 to 10 minutes. Remove from the heat.

Add the softened gelatin to the milk mixture and stir until the gelatin dissolves. Whisk in the lemon juice, cinnamon, ginger, vanilla and bourbon. Gently stir in the pumpkin puree. Pour the pumpkin mixture into a large bowl, cover tightly with plastic wrap and refrigerate until cool to the touch, about 30 minutes. Using an electric mixer, beat the heavy cream to soft peaks. Fold the cream into the cooled pumpkin mixture. Divide the mousse evenly among the 8 ramekins. Freeze the mousse, uncovered, until the tops are firm. Wrap each ramekin with plastic wrap, then with heavy aluminum foil. Freeze for up to 3 weeks.

For the pecan praline: Preheat the oven to 350 degrees. Line a baking sheet with heavy aluminum foil.

In a medium saucepan over medium heat, cook the butter and brown sugar, stirring, until the mixture boils. Boil for 1 minute without stirring. Remove the pan from the heat and stir in the chopped pecans. Spread the praline mixture evenly on the prepared baking sheet. Bake for 5 minutes. Remove from the oven, stir, return to the oven and bake until the mixture bubbles vigorously, about 5 minutes more. Transfer the baking sheet to a wire rack to cool, stirring several times as it cools to break apart the nuts. The praline may be frozen in a plastic freezer bag or tightly covered metal container or plastic freezer container for up to 2 months. The praline does not need to be defrosted.

To serve, remove the mousse from the freezer and set aside at room temperature for 15 minutes. Top with crushed pecan praline.

Per serving: 425 calories, 5 gm protein, 38 gm carbohydrates, 28 gm fat, 139 mg cholesterol, 12 gm saturated fat, 34 mg sodium

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