我家廚房 Christina's Kitchen

南瓜香蕉慕思 Pumpkin Banana Mousse

材料 Ingredients

無味吉利丁粉 Unflavored gelatin	4	小匙 tsp
水 water	4	大匙 Tbs
南瓜泥(15盎司) Pumpkin puree (15 oz)	1	罐 can
對半奶油 Half-N-Half	1/2	杯 cup
黃砂糖 Brown sugar	4	大匙 tsp
肉桂粉 Ground cinnamon	1/2	小匙 tsp
荳蔻粉 Ground nutmeg	1/4	小匙 tsp
鹽 Salt	1/2	小匙 tsp
蛋黃 Egg yolk	3	個 ea
熟香蕉 (壓成細泥) Ripe banana (finely mashed)	1	根 ea
磨碎橘子皮 Grated orange zest	1	小匙 tsp

義大利蛋白霜 Italian Meringue

白糖 Granulated sugar	4	大匙 Tbs
水 Water	2	大匙 Tbs
蛋白 Egg white	3	個 ea
檸檬汁 Lemon juice	1	小匙 tsp

打發奶油 Whipped Cream

鮮奶油 Heavy cream	1	杯 cup
白糖 Granulated sugar	4	大匙 Tbs

註：此法做出的慕思比較清淡，氣孔比較多。如果喜歡稠密口感的可以去掉義大利蛋白霜，將4小匙吉利丁+4大匙水改成2小匙吉利丁+2大匙水。

Note: This recipe is a lighter version of mousse which has many air bubbles. If you want a denser texture, you can omit the Italian Meringue, Replace 4 tsp of gelatin + 4 tbs of water with 2 tsp of gelatin + 2 tbs of water.

食譜來源 Recipe source: Ina Garten's Pumpkin Banana Mousse Tart

做法

1.	將4小匙吉利丁粉和4大匙水倒入一個小碗裡拌勻，放到一旁靜置10分鐘。
2.	1/3鍋水燒開後轉中小火讓水維持微滾狀態。將南瓜泥，對半奶油，黃砂糖，鹽，肉桂粉和荳蔻粉放進一個玻璃碗內，再將玻璃碗架在鍋子上攪拌煮熱，大約5分鐘，玻璃碗底不能碰到水
3.	將蛋黃在一個小碗內打勻，加入半勺熱南瓜泥拌勻後全部到進步驟2中的南瓜泥中拌勻。繼續煮到溫度達到170°F(75°C)時熄火，並將玻璃碗放置一旁。煮時要不斷攪動。
4.	加入(1)項的吉利丁粉，香蕉泥和橘子皮屑並攪拌到吉利丁溶化。放置一旁待涼備用。
5.	準備"義大利蛋白霜"。
6.	把1杯鮮奶油加4大匙糖打到中性發泡，大約5分鐘。
7.	輕輕地將打發鮮奶油和南瓜泥拌勻。然後加入蛋白霜輕輕攪拌到蛋白霜与南瓜泥充分混合。
8.	放進冰箱直到凝固，至少要2個小時。

PROCEDURE

1.	Bloom the gelatin powders with 4 tbs. of water in a bowl. Let it sit for 10 minutes.
2.	Bring a 1/3 full pot of water to a boil then turn the heat down to medium low so the water is simmering. Add the pumpkin puree, half-and-half, brown sugar, salt, cinnamon and nutmeg in a large glass bowl. Place the bowl over the pot – the bottom of the glass bowl can't touch the water. Stir and heat the mixture over the simmering water until the mixture is hot, approx. 5 minutes.
3.	Beat the egg yolks in a small bowl. Add half ladle of the hot pumpkin mixture to the egg yolks and mix, then pour the egg yolk mixture back to the glass bowl. Cook over the simmering water until the temperature reaches 170°F(75°C), stir consistently. Turn off the heat and set the glass bowl aside.
4.	Add the gelatin, smashed banana and orange zest to the pumpkin mixture. Stir until the gelatin is dissolved completely. Set it aside to cool down.
5.	Prepare "Italian Meringue".
6.	Whip the heavy cream with 4 tbs. of sugar to medium peak, approx. 5 minutes.
7.	Gently mix the whipped cream with the pumpkin mixture, then gently fold in the Italian meringue until combined.
8.	Store the mousse in the fridge. It takes at least 2 hours to set.