Fruity pumpkin mousse
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Ingredients for 6 persons:
- 500 ml apple juice
- 400 g pumpkin flesh, diced
- Juice of 1 lemon and 1 orange
- 100 g sugar
- 6 leaves gelatine (alternatively 9 g gelatine powder)
- 200 g cream
Preparation:
- Peel the pumpkin and cut into 1 cm cubes. Gently simmer the diced pumpkin in the apple juice for 30 minutes.
- Finely puree the cooked pumpkin using a hand-mixer, then add the sugar together with the lemon and orange juice. Blend the mixture well. Allow the gelatine leaves to swell in water for ca. 5 minutes and then gently squeeze out the excess water (alternatively prepare the gelatine powder following the package instructions).
- Dissolve the swollen gelatine in the pumpkin puree while it is still warm and mix in well. Allow to cool, but shortly before the mousse has cooled entirely whip and fold in the cream.
- Place the pumpkin mousse in small dishes or in a hollowed-out pumpkin and then place in the refrigerator to cool.
Click here for more information on cooking and baking with gelatine.