Pumpkin mousse
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Pumpkin mousse - detailed recipe.
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.
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:
- 450 gr. pumpkin puree
- 3 cups heavy cream
- 0.75 cups very fine sugar
- 0.5 tsp pumpkin pie spice (nutmeg, allspice, cloves)
- 1 tbsp vanilla extract
- Gingerbread cookies for filing
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Recipes with similar ingredients: pumpkin puree, cream, pumpkin pie spice
Cooking the dish according to the recipe:
- Mix pumpkin, 1 cup cream, sugar and pumpkin pie spices In a medium saucepan, bring to a simmer over medium heat for about 5 minutes. Let cool completely.
- Whip the remaining cream and vanilla until soft peaks form and fold into the cooled pumpkin mixture. Pour into a serving dish and crumble gingersnaps on top.
Recipe pumpkin mousse with toffee crumbs.
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