---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN MOUSSE
  Categories: Desserts
       Yield: 4 servings
  
      10 oz Canned pumpkin
     1/2 c  Sour cream
     1/2 c  Cream cheese
       1 c  Sugar
     1/2 ts Salt
       2 ts Pumpkin pie spice
       1 ts Ground ginger
       2    Egg yolks
   1 1/2 c  Whipping cream
       2    Egg whites
 
 --------------------------------FOR GARNISH--------------------------------
            Crystallized ginger
            -- finely chopped
  
   In a large stainless-steel bowl over a hot-water bath, combine pumpkin,
   sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
   Heat water to boiling, beating mixture with hand-held mixer until
   ingredients are fluffy.   Add egg yolks and beat for 3 minutes. Remove
   mixture from heat and refrigerate for 10 minutes.
   
   Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
   (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
   fold in egg whites.  Chill for 4-6 hours.  Top with remaining whipped cream
   and finely chopped crystallized ginger.
   
   Serves 4 to 6
   
   * Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *
   Typed for you by Karen Mintzias
  
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