Light, airy and charming dessert for tea with spices! I like to serve pumpkin mousse in beautiful cups, garnished with cinnamon and mint leaves. A good option for every day and for a festive table. And the pumpkin will definitely not disappear now!
Ingredients
- Pumpkin - 400 g
- Cream (15%) – 150 ml
- Sugar - 20 g
- Gelatin - 6 g
- Ground cinnamon - 0.5 tsp.
- Ground ginger - 1 pinch
Step-by-step cooking recipe
Cut the peeled pumpkin into a large cube, put it in a mold and bake for about half an hour at 180 degrees.
When the pumpkin cools down a little, grind it with a blender until smooth. Add cinnamon and ginger.
Dissolve the gelatin in a few spoonfuls of cream according to the instructions.
Mix the remaining cream with sugar and heat until it dissolves. Pour gelatin in there and warm everything up together to about 60 degrees.
Mix the cream with pumpkin puree, pour the mousse into cups, glasses or molds, and send it to the refrigerator.
It will harden in about 3-4 hours, but I usually leave it overnight.
