if you fold the whipped cream - your mousse will get a "marbelized" look to it. stirring it in - makes it all the same colour. I topped it with crumbled ginger snaps then a layer of whipped cream. It was tremendous!
My guess would be yes to stiff peaks and folding. Not to second guess my culinary hero A.B., but if you got the time, stiff peaks and folding are gonna be good. I'm gonna cry, though-I haven't had pumpkin mousse in ages, and now I have the recipe! Happy happy joy joy!!!!
Yeah, I would say the same thing. Usually Alton does fold, and explains that because you spent all that time and effort getting air into the cream, you shouldn't waste it by agitating the air back out. I would want to ask him why he went the stirring route with this one.
typically, medium peaks are better for mousses, because it prevents the cream from being overworked (overwhipped) on the last stage of inclusion. you could still fold it in as suggested to work it as little as possible, but I don't know that it's necessary.
I live in Arizona and it is soo hard to find pumpkin mouse.. You can only get it in Lake Havasu City
Chony2000 2 months ago
Love your vid! Look at you. That's really amazing! Let's stay in touch. Let's stay in touch! Check me out sometimes too!
foodparadisetv 8 months ago
Making this for Thanksgiving tomorrow. Thanks Mr. Brown!
o0brebre0o 1 year ago
salmon duck potato bank!
music77ify 1 year ago
Alton Brown is THE BOMB! He's my favorite cook on Food Network!
Cronus600Gaia 1 year ago 8
if you fold the whipped cream - your mousse will get a "marbelized" look to it. stirring it in - makes it all the same colour. I topped it with crumbled ginger snaps then a layer of whipped cream. It was tremendous!
robertmcdiarmid 2 years ago
May I suggest McCormick Pumpkin Pie Spice mix pudding plus one box Jello vanilla pudding mix.
LeslieMomma 2 years ago
Can someone suggest a substitute for the instant pumpkin spice mix? I'm finding it difficult to find in this area. Thanks
EqSully 2 years ago
My guess would be yes to stiff peaks and folding. Not to second guess my culinary hero A.B., but if you got the time, stiff peaks and folding are gonna be good. I'm gonna cry, though-I haven't had pumpkin mousse in ages, and now I have the recipe! Happy happy joy joy!!!!
fowlkesbrian 2 years ago
Yeah, I would say the same thing. Usually Alton does fold, and explains that because you spent all that time and effort getting air into the cream, you shouldn't waste it by agitating the air back out. I would want to ask him why he went the stirring route with this one.
kiminokami 2 years ago
Shouldn't you fold in the whipped cream?
CandyColors193 2 years ago
Mmm... sounds good... Alto is singlehandedly saving my holiday season, lol.
MetaGrave 2 years ago 3
if you can get his name right
demongrunt7 2 years ago
That looks nice. But why medium, and not stiff peaks for the whipping cream?
KBAFourthtime 2 years ago 2
typically, medium peaks are better for mousses, because it prevents the cream from being overworked (overwhipped) on the last stage of inclusion. you could still fold it in as suggested to work it as little as possible, but I don't know that it's necessary.
pulltailbadger 2 years ago