Praline Baskets With Pumpkin Puree

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    267 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 37 grams sugars; 5 grams protein; 120 milligrams cholesterol; 145 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Prepare the praline baskets and set aside.
2. Soften the gelatin in the lemon juice and set aside.
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.
4. Scrape the gelatin into the hot mixture and stir to blend. Let stand until cool but not stiff. Fold in the remaining sugar.
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.