Sweet pumpkin mousse

Votes: 1

Time: 6 hours 25 minutes
Complexity: easily
Servings: 8

A step-by-step recipe for making a sweet dessert - pumpkin mousse.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin mousse

430 g pumpkin puree See the recipe here
1/3 cup sugar
1/4 cup honey
2 tbsp. condensed milk
1 tablespoon pumpkin pie spice
2 tsp vanilla extract
A pinch of salt
1.5 cups heavy cream
1 cup taffy or your favorite candy, crushed

Special equipment

Eight 170ml ceramic ramekins or 8 small pumpkins, stems trimmed and seeds and strings scooped out.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, sugar, honey, condensed milk, pumpkin pie spice, vanilla extract, cream, iris

Cooking the dish according to the recipe:

In a medium saucepan, whisk together the pumpkin puree, sugar, honey, condensed milk, pumpkin pie spice, vanilla, salt, and 1/2 cup heavy cream. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes, until the sugar dissolves. Remove from heat, transfer to a large bowl, and let cool completely. Cover and refrigerate until completely cool.
Whip the remaining cup of heavy cream until stiff peaks form, then fold the whipped cream into the cooled pumpkin mixture. Fill ceramic molds or, if using pumpkins, into the cavities, cover, and refrigerate until the mousse is firm, 4 hours to overnight.