Bit disappointed. I've never made a mousse, though there's nothing here I haven't done before. I love pumpkin and like pumpkin cookies, bread, muffins, pancakes, etc. So I expected something else of this. (Maybe I just don't like mousse.) It was OK - I didn't dislike it, though I wasn't fond of the texture. Someone else who tried it really liked it and said it was like creamy pumpkin pie. (I disagree.) I decided not to be influenced by her opinion, simply cause I'm the one who had to make it, and I just didn't think it was worth it even if she liked it. Getting egg whites to stiffen takes patience, and add that to everything else - I wouldn't mind if I liked it better. I have issues with the recipe as well. Ingredients out of order is a major beef for me, and really, how hard is it to get them in order? I don't understand "until there's no big bubbles" - it's on heat - it just bubbled more, not less. (???) And the "alternative" instructions were confusing - is this an alternative to unmolding onto a plate, or an alternative to using a 6-cup mold at all? I chose to pretend it was the former, refrigerating in a bundt pan and then spooning into serving dishes before serving. I'm not sure I even see it as a choice cause it was too soft to "un-mold" on a plate. (I used the gingersnap crumbs in the bottom since I didn't care to buy crystallized ginger, but I didn't see the point to it. Well, I had some extra cookies to eat anyway.)
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Bit disappointed. I've never made a mousse, though there's nothing here I haven't done...