A step-by-step recipe for making a sweet dessert is pumpkin mousse.
Recipe author – Nancy Fuller
Share with friends: 
Time: 6 hours 25 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pumpkin Mousse
- 430 gr. pumpkin puree recipe see here
- 1/3 Art. Sahara
- 1/4 Art. honey
- 2 tbsp. l condensed milk
- 1 tbsp. l seasonings for pumpkin pie
- 2 tsp vanilla extract
- A pinch of salt
- 1.5 tbsp. fat cream
- 1 tbsp. butterscotch or your favorite crushed sweets
Special equipment
- Eight 170 ml. ceramic forms of ramekin or 8 small pumpkins, cut the stems, and scoop out the seeds and fibers.
Recipes with similar ingredients: pumpkin puree, sugar, honey, condensed milk, seasoning for pumpkin pie, vanilla extract, cream, iris
Recipe preparation:
- In a medium saucepan, whisk, mix the mashed pumpkin, sugar, honey, condensed milk, seasoning for pumpkin pie, vanilla, salt and 1/2 tbsp. fat cream. Put on medium heat, bring to boil, then reduce and cook at low boil for 5 minutes until sugar dissolves. Remove from heat, shift to large bowl, let cool, then cover and place in refrigerator to completely cool.
- Whip the remaining glass of fat cream until steady peaks form, then mix whipped cream in chilled pumpkin mixture. Fill ceramic molds, or if use the pumpkins in the cavity, cover and cool until until the mousse hardens, from 4 hours to night.
- Garnish pumpkin mousse with toffee or your favorite sweets.
