Pumpkin mousse topcook.tomathouse.com
Ingredients:
- 450 gr. pumpkin puree
- 3 cups heavy cream
- 0.75 cups very fine sugar
- 0.5 tsp pumpkin pie spice (nutmeg, allspice, cloves)
- 1 tbsp vanilla extract
- Gingerbread cookies for filing
Preparation:
- Mix pumpkin, 1 cup cream, sugar and pumpkin pie spices In a medium saucepan, bring to a simmer over medium heat for about 5 minutes. Let cool completely.
- Whip the remaining cream and vanilla until soft peaks form and fold into the cooled pumpkin mixture. Pour into a serving dish and crumble gingersnaps on top.
Recipe pumpkin mousse with toffee crumbs.
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