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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 1
    Put 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 2
    Then blend until really smooth. Leave to cool.
  • STEP 3
    whip 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 4
    In the bottom of each glass sprinkle in the walnuts.
  • STEP 5
    Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
  • STEP 6
    Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse.
  • STEP 7
    Place half a walnut ontop for decoration.
  • STEP 8
    Refridgerate until set.(4-5 hours)
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