*  Exported from  MasterCook II  *
                     Pumpkin Mousse With Vanilla Sauce
 Recipe By     : Mrs. John B. Carrico
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         <For The Mousse>
    1      Tbsp          Gelatin
    2      Tbsp          Cold Water
    3                    Egg Yolks
      1/3  C             +1 Tbs. Sugar
    1 1/4  C             Pumpkin
    1      Tsp           Cinnamon
    1      Tsp           Nutmeg
    1      tsp           Allspice
    1      C             Heavy Cream -- whipped
                         <For The Sauce>
 In a small bowl, sprinkle gelatin over cold water.  Place bowl in simmering
 water and stir until gelatin is dissolved. Beat egg yolks with sugar.  Stir
 in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin.  Fold
 whipped cream gently into pumpkin mixture.  Pour mousse in mold or bowl and
 chill thoroughly.  Serve with vanilla sauce.
 Serves 8
 Scald milk and light cream with vanilla.  In double boiler, beat egg yolks
 and sugar and a pinch of salt.  Gradually beat in hot milk mixture.  Cook
 sauce over hot water, stirring constantly until it thickens and coats a
 spoon.  (If it does not thicken, add a little flour.)  Strain sauce to
 remove lumps.  Chill.
 Source:  “Mountain Measures” -- Junior League of Charleston, WV
 ed.  1974
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