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Pumpkin Mousse

kept bygte615e

1 envelope unflavored powdered gelatin (1 scant tablespoon)
1/4 cup cold water
1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
4 large eggs, separated
1/4 cup plus 2 tablespoons pure maple syrup
Pinch of freshly grated nutmeg
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
Pinch of freshly ground white pepper
2 tablespoons dark rum
1/4 cup sugar
1 cup heavy cream
Sweetened whipped cream, for serving (optional)
Pastry Leaves, for garnish (optional; see Pate Brisee recipe)



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