New Recipes Laura Calder's Pumpkin Mousse - ★Cooking Recipes★

The most beautiful, pale and delicate pumpkin mousse you could ever imagine!
Directions for: Laura Calder's Pumpkin Mousse

Ingredients

1 Tbsp rum

1 tsp gelatine

1 cup heavy cream

1 tsp vanilla

cup sugar

1 cup pured pumpkin or butternut squash

cup heavy cream (for the sauce)

4 oz chocolate (for the sauce)

Directions

1. For the mousse, stir the rum and gelatine together in a cup and let soften five minutes. Heat a third of the cream with the vanilla. Stir in the gelatine and rum to dissolve. Add the sugar to dissolve. Finally mix in the pumpkin. Strain, cool, and refrigerate until chill until 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 four hours before turning out to serve.

2. 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.

3. Serve the chocolate sauce dribbled over the pumpkin mousses.

4. To make pumpkin pure:Heat the oven to 400F/200C. Toss the pumpkin with 1 tablespoon butter in a baking dish. Cover lightly with foil and roast until very soft, about 30 minutes, depending on the size of the chunks. Pure in a blender.

See more: Bake, Dessert, French, Fruit, Vegetarian, Eggs/Dairy, Halloween, Thanksgiving