Pumpkin-hazelnut Mousse

Garnish with reserved cream and hazelnuts.

1 cup sugar
1 envelope unflavored gelatin (2 tsp)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/4 cups lowfat milk
2 cups light sour cream
1 16 oz can pumpkin
1/3 cup hazelnut-flavor liqueur, optional
3/4 cup whipping cream
6 hazelnuts (up to 8)

  1. Reserve 2 tablespoons sugar. In a 2 to 3-quart pan, mix remaining sugar, gelatin, cinnamon, and ginger. Add 1/2 cup milk; stir often over medium-high heat until hot. Add remaining 3/4 cup milk, sour cream, pumpkin, and liqueur. Set pan in ice water and stir often until mixture just begins to set, about 20 minutes (if too stiff, stir over heat).
  2. Whip cream with reserved 2 tablespoons sugar until soft peaks form; cover and chill 1/3 cup cream until serving. Gently fold remaining cream into pumpkin mixture.
  3. Divide mousse evenly among 6 to 8 glasses or ramekins (about 1-cup size). Lightly cover; chill until mousse is set, at least 4 hours or up to 1 day.

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