pumpkin and caramel mousse
Member recipe by hattiecake
ServingsServes 1 - 12 Glasses
- For the Pumpkin mousse;
- 200g Pumpkin (tinned or fresh)
- 100g sugar
- 1/4 tsp cinnomen
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 375ml double cream
- For the caramel mousse;
- 100g milk chocolate
- 2-3 tbs caramel sauce
- 500g double cream
- Put pumpkin, sugar and spices in a sauce pan and bring to the boil then simmer until the pumpkin is completly soft and the sugar is disolved. Stir in 125g of cream, simmer for another 5 mins. Then blend until really smooth. Leave to cool.
- whip the remaining cream and the cream for the caramel mousses into soft peaks. Then fold half into the pumpkin mix when it has nearly completely cooled. In the bottom of each glass sprinkle in the walnuts. Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
- Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse. Place half a walnut ontop for decoration. Refridgerate until set.(4-5 hours)
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