Cupcakes from Baking Bites, raspberry mousse from Taste of Home, vanilla frosting from Pioneer Woman, and raspberry butter cream from Making Life Delicious. I made this today with the livers left over from the processing of my chickens for meat this week and it is FANTASTIC. Although I like chicken liver mousse and pate. JELL O Magic Mousse. Substitute. Use 1 pkg. JELL O SIMPLY GOOD Strawberry Flavor Gelatin. Size Wise. Since this indulgent dessert serves so many people, its a great choice to serve at your next party. Shortcut. Is the COOL WHIP still frozen No need to worry. Just follow the recipe as directed, using the still frozen COOL WHIP. Fruit-Mousse-Lemon.jpg' alt='Making Mousse With Gelatin' title='Making Mousse With Gelatin' />Just be sure to stir the gelatin mixture until the COOL WHIP is completely melted as directed before pouring into the glasses, dessert dishes, bowl or mold. Special Extra. If preparing dessert in mold, melt 1 oz. BAKERS Semi Sweet Chocolate as directed on package pour into resealable plastic bag. Cut off small piece from 1 bottom corner of bag squeeze chocolate over serving plate as desired. Refrigerate until firm. Unmold dessert onto plate just before serving. Special Extra. Gently pat maraschino cherries with stems dry with paper towels. Microwave 2 oz. BAKERS Semi Sweet Chocolate in microwaveable bowl on HIGH 1 min. Holding cherries by stems, dip into melted chocolate. Place on waxed paper covered baking sheet. Refrigerate until firm. Use to garnish desserts. Substitute. Prepare using 2 pkg. JELL O Strawberry Flavor Gelatin. Ingredient Pumpkin Mousse recipe Epicurious. So quick and easy and SOOOOO good Great presentation as individual servings. Easy Carrot Soup Recipe. Delicious, like eating a cloud I only used two cups of cream and skipped the strainer step and it was still great. I added a dash of cinnamon, allspice and nutmeg based on the other comments. The first time I made this recipe, followed the suggestion of adding spices. I added 1 tsp cinnamon, 0. I liked the result, except that it felt very fatty on the tongue. I calculated the calories per serving and cringed. The second time I made this recipe I substituted half and half for the heavy cream that is folded into the mousse. In order to compensate for the reduced fat, I added some unflavored gelatin, adding 2 tsp gelatin to 4 tbs water, letting it soften for 1. I added the cooled, dissolved gelatin to the half and half as it was being whipped. The texture was much looser than with heavy cream, but it sets up nicely. I prefer the lighter texture of this version. On thanksgiving I served these as a dessert bar, letting people top them with toasted pecans, crushed brownie brittle, and whipped cream. It was a hit. MINGO3. The pumpkin is supposed to be cooked with the condensed milk, and the cooling step happens afterthat its really important because if the mixture is still hot, youll melt the whipped cream and end up with pumpkin soup Doesnt matter much when you add the spices I added them after pulling the pumpkinmilk mixture off the heat. This modified recipe is definitely work making Could you tell me at what point you added the additional spicesAlso many people said to cool the evap. At what stage do you cool it, BEFORE you add the pumpkin Thanks. I made this yesterday for a daughter in law who is crazy about pumpkin spice and pumpkin pie. I was a bit leery about the lack of spice, so I also added 1 tsp each cinnamon, allspice, nutmeg, and a small amount of clove. This is a delicious and light seasonal delight Im just writing this to agree with ALL of the other reviews except the person who is diabetic Im sorry you have this horrible condition. Cool it and add some zing You wont be disappointed. I made this for a weekend yoga retreat and served it with cinnamon graham crackers for dipping. For the record, yes, you do need to cool the cooked sweetened condensed milk and then fold in the whipped cream. I then tasted the mixture prior to chilling and added my own pumpkin pie spice for a little added autumn zing cinnamon, nutmeg, clove, allspice, and ginger. KELLAN8. 8 from Las Vegad seriously, how is your one fork review a review. Raspberry-Jello-Cake-2-600x400.jpg' alt='Making Mousse With Gelatin' title='Making Mousse With Gelatin' />This recipe has absolutely nothing to do with your health condition and in no way does the recipe purport to be diabetic appropriate. Individuals such as yourself create a skewed overall rating for a recipe for those of us who are interested in working with the published recipes. Please go start your own blog or whatever and stop rating recipes in such a manner. Thank you. I am rating this review w 4 forks to balance out some of the other reviews that gave it 1 or 2 forks without trying. Honestly, why would people lower the rating without even trying the recipeDiabetes is not an excuse, make substitutions as necessary. Its unfair to the other cooks looking for a great recipe, which according to people who actually made this recipe, this is a great recipe just add pumpkin spice. STOP LOWERING THE RATINGS IF YOU HAVENT TRIED THE RECIPE. Drives me crazy. Happy pumping mousse making everyone. I made this last night when I had a friend over for dinner on short notice. It was a hit I added about a teaspoon of pumpkin pie spice with the pumpkin and salt. I also put the sieved mixture in the refrigerator to cool before adding the whipped cream. It was very delicious, and I would definitely make it again. Needs some pumpkin spices and the directions should include the cooling step, but is mighty tasty. Sorry, Kellan. 88, that youre a diabetic, but thats no reason to give the recipe one fork. That would be like someone with nut allergies giving a pecan pie recipe a one fork rating because it contains nuts. Doing so skews the rating average and gives us readers inaccurate information about how good a recipe is. I happen to be a vegetarian. Should I give all meat dishes a low rating because I need to make substitutesAlthough this sounds wonderful, being a diabetic, and with no carb or sugar grams listing, I cant even think about making this. Fresh pumpkin, grilled or baked, 2 milk, Stevia sugar, nutmeg, cinnamon, melted butter. Reading in the link below or at least it is for me, about 5 Three Ingredient Fall Recipes, the intro to this recipes link mentions cooling the mixture before folding in the whipped cream. They just forgot that sentence in the directions. Whoops. The recipe sounds really good, though Ill add cinnamon and a pinch of ginger myself. Another question no spices Or are you using canned pumpkin pie filling I havent made this, but it sounds like the recipe is missing an important step. The pumpkin mixture needs to cool before folding in the whipped cream. The heat will just deflate the whipped cream.