Pumpkin mousse

This is one of the best pumpkin mousses I have ever tried and prepared at home.
There is only one rule here – pick a nice, ripe and sweet pumpkin, after all the pumpkin is the main ingredient here and the taste depends more or less to it.
I added a table spoon of dark rum, which brought great aroma to the mousse, but if you don’t like to have alcohol just replace it with a tea spoon of rum extract.

Pumpkin mousse-1

200 grams pumpkin puree (find how to make homemade pumpkin puree here)
350 ml. sweetened heavy whipping cream (100ml. + 250 ml.)
1 tea spoon vanilla extract
1 table spoon dark rum
2 egg yolks
120 grams sugar
1 tea spoon cinnamon
1/4 tea spoon ground cloves
1/4 tea spoon nutmeg

Pumpkin mousse-2

In a small bowl beat lightly the egg yolks with the sugar. Set aside.
In a small saucepan heat 100 ml. cream on medium high temperature, just enough to get hot but not boil. Turn the heat down a bit. Pour slowly the hot cream into the egg yolks while you whisk the yolks rapidly. Pour the egg yolk cream mixture back into the saucepan and cook on low temperature until it thickens – don’t forget to whisk constantly the mixture in order to avoid burning it.
When it thickens set aside to cool off a bit.
In another bowl mix the pumpkin puree with the cinnamon, rum, ground cloves,nutmeg and vanilla extract. Add the egg yolk mixture to the pumpkin mixture and mix with a rubber spatula well. Whip the rest of the cream until stiff peaks form. Add to the pumpkin egg mixture and gently fold with a rubber spatula.
Pour into serving glasses or jars and put in the fridge to chill.

Pumpkin mousse-3

Serve cold from the fridge with shredded chocolate, nuts or coconut.

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