Here is something for you to sweeten up the autumn. The original recipe I once found in the Essen und Trinken online platform. For the pumpkin mousse I had only Butternut pumpkin at hand which worked okay. I have done it before with Potimarron (Red kuri squash, Oranger Knirps) and it worked better for this recipe. The best variety to use is the Muscade de Provance. It gives the best colour and a bit sweeter taste. By the way, here is some info about pumkins in English: All about pumpkins. And here is something for the German speakers: Kürbisportal.
Pumpkin Mousse
(makes 4-6 servings)
450 g pumpkin, peeled and chopped in cubes
vanilla pod
cinnamon stick
piece of ginger (about 2cm)
juice (and zest) of 1/2 orange
juice (and zest) of 1/2 lemon
some water
80 g eggwhite
2 1/2 dl heavy cream
50 g sugar
5 gelatin leaves
Place the pumkin pieces, vanilla pod, cinnamon stick, orange and lemon juice into the pot. Add water to more or less cover the pumkin and boil until soft. Puree the pumpkin preferably with blender.
Whip the cream into soft peaks. Whip the eggwhite with sugar. Add the soaked gelatin leaves into the hot pumkin puree. Fold the pumpkin puree into the eggwhites and at last fold in the whipped cream. Let the mousse set in the fridge and pipe it into the desired serving glasses. You can also pour the mousse directly into a serving dish and let it set in it. Decorate with pumpkin florentine.
Pumpkin Florentines
(makes one oven sheet)
80 g sugar
20 g honey
40 g butter
40 g cream
40 g dried cranberries, chopped small
40 g almond flakes
80 pumpkin seeds
10 g wheat flour
Mix the cranberries, almond flakes, pumpkin seeds and flour in a bowl. Place the sugar, honey, butter and cream into a pot and let them melt into a sirupy consistency. Let the sirup boil and bubble a couple of minutes and pour it over the dry ingredients. Mix well and spread the mass on an oven sheet. Bake for about 10 minutes in 170 degrees. Let cool for a while and cut into desired pieces.
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