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Mousse Fit for a Grand Finale : Hazelnut Crunch Tops Off Sweet Thanksgiving Treat

Those who enjoy breaking a bit from tradition can serve Pumpkin Mousse as the finale to Thanksgiving dinner. Hazelnut Butter Crunch, spooned under and over, complements the fluffy mousse.

PUMPKIN MOUSSE

2 teaspoons unflavored gelatin

1/4 cup cold water

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3/4 cup canned pumpkin

1/3 cup brown sugar, packed

1/4 teaspoon salt

1/4 teaspoon ground ginger

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1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 eggs, separated

1/2 cup whipping cream

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

Hazelnut Butter Crunch

Sweetened Whipped Cream

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Sprinkle gelatin over cold water in 1-quart saucepan to soften. Heat over medium heat, stirring constantly, until gelatin is dissolved.

Stir in pumpkin, brown sugar, salt, ginger, cinnamon, nutmeg and egg yolks. Heat just to boiling over medium heat, stirring constantly. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat whipping cream in chilled small bowl until soft peaks form. Beat in pumpkin mixture, 1/3 at time, until well blended.

Beat egg whites and cream of tartar in small bowl until foamy. Beat in granulated sugar, 1 tablespoon at time, until stiff and glossy. (Do not under beat.) Fold pumpkin mixture into egg white mixture.

Spoon 2 tablespoons Hazelnut Butter Crunch into individual serving dish. Add 1/3 to 1/2 cup pumpkin mixture. Top with another 1 tablespoon Hazelnut Butter Crunch. Refrigerate until set, 2 to 3 hours.

Top with Sweetened Whipped Cream just before serving. Garnish with hazelnuts or crystallized ginger if desired. Makes 4 to 5 servings.

Hazelnut Butter Crunch

1/2 cup flour

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1/3 cup chopped hazelnuts

1/4 cup brown sugar, packed

1/4 cup butter or margarine

Combine flour, hazelnuts, brown sugar and butter until crumbly. Distribute evenly in ungreased 13x9-inch baking pan. Bake at 400 degrees 7 to 10 minutes or until golden brown. Stir and cool. Store covered.

Sweetened Whipped Cream

3/4 cup whipping cream, chilled

2 tablespoons powdered or granulated sugar

Beat whipping cream and sugar in chilled bowl until stiff. Makes about 1 1/2 cups.


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