Pumpkin mousse
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
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:
- 120 g of cottage cheese at room temperature
- 450 gr. pumpkin puree
- 1.5 teaspoons pumpkin pie spice, divided
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2.5 cups heavy cream, whipped and chilled
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Cooking the dish according to the recipe:
- In a large bowl, using an electric hand mixer, combine cream cheese, pumpkin puree, 1 tsp. pumpkin pie spice, vanilla and brown sugar and mix until smooth.
- Gently fold in the whipped cream. Serve the pumpkin mousse in individual serving glasses, garnishing with a dollop of whipped cream and the remaining 1/2 teaspoon of pumpkin pie spice.
Recipe pumpkin mousse.
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