PUMPKIN CHIFFON

The first step is we are going to make the graham cracker bottom crust that will compliment this dessert very nicely:

Combine the following:

1 Cup of Graham Cracker Crumbs
½ Cup of melted butter
1/8 cup of sugar
¼ tsp of salt (omit if using salted butter or margarine)
Press into the sprayed soufflé dishes.
 

We then will start the process of the Chiffon:
First, we will start some water for use as a double boiler.
Bring a pot of water to a boil.

Combine in a large SS bowl:
21/2 Cups of Pumpkin Puree
11/4 Cups of Brown Sugar
¾ Cup of half and half
8 egg yolks (reserve egg whites for later)
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
2 packets of unflavored gelatin (1/2 ounce)
½ cup of cold water

While the water is coming to a boil, take the two packets of gelatin and sprinkle over the bowl of cold water. Then in the SS bowl combine all the remaining ingredients.

Put SS bowl over the double boiler and bring to a temperature of 185 degree F.- stirring frequently.

Add dissolved gelatin immediately to the hot mixture and mix until gelatin is completed incorporated and no longer visible.

Meanwhile beat your egg whites.

Take 8 egg whites and using a hand mixer or a stand mixer with a whip attachment mix until the egg whites start to form soft peaks.

Gradually (but not too gradually) add 1 cup of granulated sugar and beat until the egg whites are thick and creamy to the consistency of melted marshmallow about 2 to 3 minutes.

Gingerly fold this mixture into the pumpkin spice mash until fully incorporated (a rubber spatula is best).

Place product in soufflé cups and then let sit in the refrigerator until set (at least two hours).

Just before service make your whip cream.

Combine ½ tsp of rum extract, ½ cup of granulated sugar and a ¼ tsp. of cinnamon and whip on high until soft peaks form.

Dollop whip cream on your pumpkin chiffon just before your ready to serve.

Sprinkle with a bit of nutmeg.