Pumpkin and cream cheese mousse

Pumpkin and cream cheese mousse

FOR 800 GR. 45 minutes
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INGREDIENTS

For the moussee

  • 6 gr. gelatin sheets, softened
  • 400 gr. heavy cream
  • 180 gr. cream cheese, room temperature
  • 90 gr. light brown sugar
  • 1 gr. ground cinnamon
  • 1 gr. ground ginger
  • 1 gr. salt
  • 5 ml vanilla extract
  • 150 gr. pumpkin puree

For the pumpkin puree

  • 1 kg. pumpkin, cut into a single large piece
  • salt
  • sugar

DIRECTIONS

For the moussee

Combine the cream cheese, sugar, spices, salt and vanilla and mix on medium speed with the paddle attachment until light and smooth. Add the pumpkin puree and mix just to combine. Melt the gelatin in a bain marie and add to the cheese mixture. Fold in the whipped cream. Place the mousse into a serving dish of your choice and refrigerate until completely set.

For the pumpkin puree

Sprinkle the pumpkin with the salt and sugar. Place in a baking dish with the flesh side down and bake in a preheated oven at 160C until completely soft. Remove the flesh using a spoon and squeeze it over a strainer to remove as much moisture as possible. Blend in a blender until smooth.

For the moussee

  • 6 gr. gelatin sheets, softened
  • 400 gr. heavy cream
  • 180 gr. cream cheese, room temperature
  • 90 gr. light brown sugar
  • 1 gr. ground cinnamon
  • 1 gr. ground ginger
  • 1 gr. salt
  • 5 ml vanilla extract
  • 150 gr. pumpkin puree

For the pumpkin puree

  • 1 kg. pumpkin, cut into a single large piece
  • salt
  • sugar

For the moussee

Combine the cream cheese, sugar, spices, salt and vanilla and mix on medium speed with the paddle attachment until light and smooth. Add the pumpkin puree and mix just to combine. Melt the gelatin in a bain marie and add to the cheese mixture. Fold in the whipped cream. Place the mousse into a serving dish of your choice and refrigerate until completely set.

For the pumpkin puree

Sprinkle the pumpkin with the salt and sugar. Place in a baking dish with the flesh side down and bake in a preheated oven at 160C until completely soft. Remove the flesh using a spoon and squeeze it over a strainer to remove as much moisture as possible. Blend in a blender until smooth.

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@Yiannis Lucacos

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