Praline Baskets With Pumpkin Puree

Name: Praline Baskets With Pumpkin Puree
Total time: 20 min
Yield: Six servings
Ingredients: 6 praline baskets (see recipe); 1 tablespoon granular, unflavored gelatin; 1/4 cup lemon juice; 3 eggs, separated; 1 cup sugar; 1 1/4 cups canned pumpkin puree; 1/2 teaspoon freshly grated or ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon salt, if desired; 1/2 cup freshly squeezed orange juice; 1/2 cup heavy cream

By Craig Claiborne

Total Time: About 20 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; A WORKING BASKET

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Ingredients

Yield:Six servings

6praline baskets (see recipe)
1tablespoon granular, unflavored gelatin
¼cup lemon juice
3eggs, separated
1cup sugar
1¼cups canned pumpkin puree
½teaspoon freshly grated or ground ginger
½teaspoon ground cinnamon
½teaspoon freshly grated nutmeg
¼teaspoon salt, if desired
½cup freshly squeezed orange juice
½cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the praline baskets and set aside.
Step 2
Soften the gelatin in the lemon juice and set aside.
Step 3
Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice. Blend well. Place the mixture over simmering water and cook, stirring, until it is thickened.
Step 4
Scrape the gelatin into the hot mixture and stir to blend. Let stand until cool but not stiff. Fold in the remaining sugar.
Step 5
Beat the egg whites until they are stiff and fold them in. Whip the cream until stiff and fold it in. Chill until set. Serve in the praline baskets.