Ingredients
1 1/2 teaspoons (4 gr) unflavored gelatin (less than 1 envelope)
2 tablespoons (30 ml) cold water
3 large egg yolks
1 15 ounce (425 gr) can solid-pack organic pumpkin (not pumpkin pie base)
1/2 cup (167 gr or about 130 ml)) agave syrup (I prefer Xagave brand)
1 teaspoon Penzeys Cake Spice blend (or blend 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger and a good pinch of clove and nutmeg)
2 teaspoons (10 ml) good quality vanilla (I use Penzeys double vanilla)
1 16 ounce (473ml) container of Healthy Top, chilled approximately 1 hour
Directions
1) Fill a medium saucepan with a few inches of water and bring to a simmer.
2) In a medium metal bowl, sprinkle gelatin over cold water to soften for 1 minute. Whisk egg yolks into gelatin until smooth. Set bowl over the saucepan of simmering water. Cook gelatin-egg mixture, whisking constantly, until an instant-read thermometer inserted into mixture registers 160°F (71 C), about two minutes. Use a digital thermometer for easy reading, tilting bowl to facilitate measuring the temperature.
2) Remove bowl from pan and by hand with a French whisk or balloon whisk, beat egg mixture until cool and thickened, about 5 minutes. You can also use an electric mixer with the whisk attachment. The mixture will be sticky. Beat in pumpkin, Xagave, spices and vanilla until smooth and combined. Chill pumpkin mixture, covered with plastic film, until thickened and cool, about 30 minutes.
3) In the bowl of a standing mixer with whisk attachment, beat Healthy Top on high speed until thick, creamy and stiffened. Beat in the pumpkin mixture. You can also use a hand mixer.
4) Transfer mousse to a large pastry bag fitted with a large plain or star tip chill in the refrigerator for a few hours and up to a day ahead to firm up. You can also place the dessert in a large bowl and cover with plastic film. At serving, pipe or spoon into stemmed glasses or glass dishes. Just before serving, garnish with cinnamon.