I had extra pumpkin puree from the pumpkin crunch cake. I also had heavy cream, so I decided to try whipping either a mousse, bavarian, or a pudding. I ended up finding a pumpkin mousse recipe on about.com. I adapted the recipe to make the following pumpkin mousse.
Pumpkin Mousse
15 oz pumpkin puree
1 c plus 2 c heavy cream
3/4 c sugar
3/4 t cinnamon
1/4 t nutmeg
1 1/2 t vanilla extract
2 oz white chocolate, shaved
I halved this recipe and omitted the white chocolate. I heated the 1 c cream and sugar until the sugar was dissolved. I then added the pumpkin and flavorings. I added a little more flavoring, assuming that the flavor would dilute after adding the cream. I cooled the pumpkin mixture, then blended with the whipped cream. I added a little too much of the whipped heavy cream. The mousse turned out tasting like pumpkin whipped cream. I think next time I'll try a pudding recipe, or a mousse with eggs. This would also be nice with some gelatin to make a bavarian creme. Pumpkin napoleon?
I ate some of the pumpkin cream with graham crumbs sprinkled on top.
Pumpkin Mousse
15 oz pumpkin puree
1 c plus 2 c heavy cream
3/4 c sugar
3/4 t cinnamon
1/4 t nutmeg
1 1/2 t vanilla extract
2 oz white chocolate, shaved
I halved this recipe and omitted the white chocolate. I heated the 1 c cream and sugar until the sugar was dissolved. I then added the pumpkin and flavorings. I added a little more flavoring, assuming that the flavor would dilute after adding the cream. I cooled the pumpkin mixture, then blended with the whipped cream. I added a little too much of the whipped heavy cream. The mousse turned out tasting like pumpkin whipped cream. I think next time I'll try a pudding recipe, or a mousse with eggs. This would also be nice with some gelatin to make a bavarian creme. Pumpkin napoleon?
I ate some of the pumpkin cream with graham crumbs sprinkled on top.
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