Ina Garten's Pumpkin Mousse | Barefoot Contessa

Ina's pumpkin mousse is luxurious, creamy -- and easy to make. Warm spices, brown sugar, banana and orange zest add layers of delicious flavor. Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BScAri Subscribe to Food Network ▶ http://foodtv.com/YouTube The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pumpkin Mousse RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 2 hr 30 min Prep: 20 min Inactive: 2 hr Cook: 10 min Yield: 10 servings Ingredients 1 cup half-and-half 1 (29-ounce) can pumpkin puree 2 cups light brown sugar, lightly packed 1 1/2 teaspoons kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 6 extra-large egg yolks 2 packages (4 teaspoons) unflavored gelatin 2 ripe banana, finely mashed 1 teaspoon grated orange zest, plus more for garnish, optional 2 cups cold heavy cream 1/2 cup granulated sugar 1/4 teaspoon pure vanilla extract Directions Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool. For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture. Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse Ina Garten's Pumpkin Mousse ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=qcITPFOrfgw