By Richard Thomas
Autumn is the season for everything made from pumpkin or seasoned with “pumpkin spices,” and while some people have developed a problem with that, I am not among them. What is more, autumn is also the time when the release calendar and the weather come together to make it whiskey season!
What better way to bring those two things together than in a dessert? In pursuing the cooking with whiskey beat, I have already covered bourbon pumpkin pie. For a new twist on those two ingredients, here is a mousse.
1/2 cup of bourbon whiskey
3/4 cup of table sugar
8 eggs, whites separated from yolks1 16 oz can of pumpkin
1/2 tsp of salt
1 tsp of ginger
1 tsp of nutmeg
1 tsp of cinnamon
1/2 tsp of ground cloves
Fill the bottom of a saucepan with a layer of water and put on the stove, bringing the water to a boil. Place a metal mixing bowl in the saucepan, so the steam is heating the bowl, but the boiling water is not in direct contact.
Put the bourbon, sugar, salt, the pumpkin spices, and egg yolks into the bowl. Whisk and mix the ingredients as they cook for approximately five minutes. Set this aside.
Take another mixing bowl and put in the egg whites. Whisk these until until stiff peaks form in the egg whites, and then add the canned pumpkin in and mix the two together. Combine this stuff with the still-warm contents of the other bowl, and mix until the combination is smooth and consistent. Serve immediately.