I like pumpkin so when I came across a recipe for pumpkin mousse, I really wanted to try it. It tasted alright, a little like pumpkin pie. However, it wasn't as firm as I thought a mousse should be. It actually tasted a little like a pumpkin flavored whipped cream.
After serving it by itself, I ended up making a ginger snap pie crust and using the left over pumpkin mousse as a pie filling. Overall, if you are a fan of pumpkin, I'd suggest trying this recipe. If not, I was pass.
Recipe:
- 1 (15-ounce) can Pumpkin
- 3 cups Heavy Cream
- 3/4 cup Sugar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Ginger
- 1/4 tsp. Nutmeg
- 1 tbsp. Vanilla
Combine pumpkin, 1 cup cream, sugar and spices in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and chill for at least 1 hour before serving.
No comments:
Post a Comment