pumpkin and caramel mousse
- Preparation and cooking time
- Total time
- Refridgerate 4 to 5 hours or overnight
- Easy
- Makes Glasses
Ingredients
For the Pumpkin mousse;
- 200g Pumpkin (tinned or fresh)
- 100g sugar
- 1/4 tsp cinnomen
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 375ml double cream
For the caramel mousse;
- 100g milk chocolate
- 2-3 tbs caramel sauce
- 500g double cream
Method
- STEP 1Put pumpkin, sugar and spices in a sauce pan and bring to the boil then simmer until the pumpkin is completly soft and the sugar is disolved. Stir in 125g of cream, simmer for another 5 mins.
- STEP 2Then blend until really smooth. Leave to cool.
- STEP 3whip the remaining cream and the cream for the caramel mousses into soft peaks. Then fold half into the pumpkin mix when it has nearly completely cooled.
- STEP 4In the bottom of each glass sprinkle in the walnuts.
- STEP 5Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
- STEP 6Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse.
- STEP 7Place half a walnut ontop for decoration.
- STEP 8Refridgerate until set.(4-5 hours)