Ingredients
- Servings: 24
- 3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
- 1/4 cup bourbon or brandy
- 6 large eggs, separated
- 3/4 cup packed light brown sugar
- 2 1/4 cups solid-pack canned pumpkin
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 1/2 cups chilled heavy cream
Description
Recipe Excerpted From My Blog:cuppincakesforyou.blogspot.comFor This Cuppin' Cake, I Wanted To Reinvent Gourmet Magazine's Pumpkin Chiffon Mouse. It Had Been On My Mind Since I Saw A Similar Recip..
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