INGREDIENTS
3 1/2 tsp
unflavored gelatin (from 1 1/2 envelopes)
2 tbsp
water
6
large egg yolks
1/4 cup
plus 2 tablespoons cornstarch
1/4 tsp
salt
1 1/2 cups
plus 1 tablespoon sugar
1 qt
whole milk
1 15 ounce can
pumpkin puree
1 tbsp
pure vanilla extract
3/4 tsp
cinnamon
1 lb
mascarpone (2 cups)
3 tbsp
Calvados or other apple brandy
1 1/4 lb
gingersnaps, 1/4 pound finely crushed