Heat the half-and-half, pumpkin, molasses, Steviva Blend, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.
Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well.
Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For Whipped Cream:
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the Steviva Blend and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
The pumpkins are coming in and the are abound at the farmers market. This recipe uses pumpkin. You can make your own by peeling and steaming a fresh pumpkin or you can go to the store and by prepare pumpkin puree. Either way, this recipe will turn out beautifully. Check it out.
Prep: 25 mins
Cook: 30 mins
Yields: 12 servings
For Mousse Base
1 (29-ounce) can pumpkin puree
1 cupSteviva Blend
1 1/2 tspkosher salt
1 tspground cinnamon
1/2 tspground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe bananas, finely mashed
1 tspgrated orange zest, plus more for garnish, optional