6 tablespoons unsalted butter, melted
In a medium bowl, whisk together the cinnamon, ginger, allspice, nutmeg, salt, and 1/3 cup sugar.
Add the egg yolks, vanilla, and 1/2 cup heavy cream and mix to combine.
Add to the gelatin mixture and cook over medium-low heat, stirring often, until the mixture thickens (it should thickly coat the back of a spoon), 15 to 18 minutes.
Using an electric mixer, beat the egg whites until thick and foamy.
Gently fold the remaining egg whites into the pumpkin mixture until no white streaks remain.
Add the remaining 2 cups cream and, using an electric mixer, beat until stiff peaks form. …read more
Via: Food and Recipes