Recipe courtesy of Laura Calder
Pumpkin Mousse
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 56
- Saturated Fat
- 34
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 37
- Protein
- 5
- Cholesterol
- 171
- Sodium
- 54
- Total: 6 hr 15 min
- Prep: 30 min
- Inactive: 5 hr
- Cook: 45 min
Ingredients
For the mousse:
1 tablespoon rum
1 teaspoon gelatine
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1/3 cup caster sugar (superfine)
1 1/4 cups pureed pumpkin or butternut squash, recipe follows
For the chocolate sauce:
3/4 cup heavy cream
4 ounces bittersweet chocolate, coarsely chopped
Pumpkin puree:
3 cups diced fresh pumpkin or butternut squash
1 tablespoon butter, softened
Directions
- For the mousse: Stir the rum and gelatine together in a cup, and let soften 5 minutes. Heat a third of the cream with the vanilla in a saucepan. Stir in the gelatine and rum to dissolve. Add the sugar to dissolve. Finally mix in the pumpkin puree. Strain, cool, and refrigerate until chilled and starting to get thick.
- Whip the remaining cream and fold it into the chilled pumpkin mixture. Spoon into serving dishes, cover, and chill at least 4 hours before turning out to serve.
- For the chocolate sauce: put the ingredients in a saucepan and gently melt. If too thick, simply thin out with a little more cream. The sauce will harden as it cools, but you can simply melt it down again.
- Serve the chocolate sauce dribbled over the pumpkin mousses.
Pumpkin puree:
- To make the pumpkin puree:
- Preheat the oven to 400 degrees F.
- Toss the diced pumpkin with the butter in a baking dish. Cover the dish lightly with foil, and roast until very soft, about 30 minutes, depending on the size of the chunks. Puree the pumpkin in a blender.