Pumpkin Mousse

By Sharon

Sep 08


I used freshly pureed Fairytale Pumpkin which is very sweet. You many want to adjust the sugar and spices to your taste.

Pumpkin Mousse
Puree Base
16ounces Pumpkin PureeFresh or Canned
1cup Heavy Cream
2/3cup Granulated Sugar
1teaspoon Ground Cinnamon
1/2teaspoon Nutmegfreshly grated
1/2teaspoon Ground Cloves
1 1/2teaspoon Vanilla Extract
Mousse Cream
2cups Heavy Cream

To make the Puree Base, in a medium saucepan combine the pumpkin, 1 cup heavy cream, sugar, cinnamon, nutmeg, and cloves. Bring mixture to a simmer, stirring with a whisk. Cook for about 5 minutes.

Remove from heat, add the vanilla and use your stick blender to puree until completely smooth.

Place mixture in a bowl, cover with plastic wrap and refrigerate until well chilled.

After Puree Base is completely chilled whip the heavy cream for the Mousse Cream into peaks.

Mix about one-quarter of the whipped cream into the chilled Mousse Puree and stir well. Gently pour this mixture into the remaining whipped cream and fold in until combined.

Serve by filling a piping bag and piping with a large tip or spooning into dessert glasses. We served our with Flourless Chocolate Cake and a Hazelnut Shard and used the alternative method** to plate.

** The alternative method to mixing the Mousse Puree and Mousse Cream is to use the iSi Whipped Cream Dispenser.  After your Mousse Puree is completely chilled combine it with the heavy cream, not whipping the cream first.  Fill your Whipped Cream Dispenser to the fill line and charge and dispense using the dispenser instructions.  This creates a beautiful, light and fluffy mousse.