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Pumpkin Mousse with Candied Walnuts

  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 15
  • Servings 6

Ingredients

For the pumpkin mousse:

1 1/2
teaspoons flavorless gelatin
4 1/2
teaspoons water
3/4
cup white sugar
3
egg yolks
1 1/2
cups canned pumpkin
3/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/8
teaspoon ground cloves
1 1/2
cup whipping cream
1 1/2
teaspoons vanilla extract
18
cinnamon cookies, crushed
1/4
cup candied walnuts (recipe included below)

For the candied walnuts:

1
egg white
1
cup sugar
1/4
cup walnuts

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you're going to use fresh, cooked pumpkin and end up with leftovers, just cut it into pieces and store in ziplock plastic bags in your freezer. Defrost before using.

Autumn is one of my favorite seasons. I'm fascinated by its characteristic colors, how the leaves present a rainbow of orange, red and yellow. Orange is my favorite color; it fills me with life and makes my day brighter. And I'd like to brighten your day by sharing a great recipe that uses the sabores and ingredients of the fall season: a sweet pumpkin mousse that's smooth, aromatic and simply delicioso. When we think of pumpkin, salty or savory dishes generally come to mind, but this abundant, wholesome fruit has myriad uses in the kitchen. I use pumpkin to make a great variety of dishes, salty as well as sweet, such as creams, sauces, cakes, fresh cheeses, breads, cookies, truffles and more. This pumpkin mousse will delight the whole family and offers a pleasant contrast between the spongy, silky mousse and the crunch of the crushed cookies and candied walnuts. Let's prepare it together!

When cutting the pumpkin skin, use a sturdy knife to make the job easier. After, remove the seeds from the interior using a metal spoon.

Keep the seeds! You can bake and toast them with a sprinkle of salt over a baking tray.

Directions

  • 1 For the mousse: In a bowl, pour the water and place the gelatin on top, letting it rest for a minute.
  • 2 In a separate bowl, beat the egg yolks and sugar with an electric mixer. Slowly add the gelatin and water and continue beating until smooth.
  • 3 Transfer the mix to a small saucepan and simmer over medium heat, stirring constantly. Cook for approximately 4 minutes until a dense cream forms.
  • 4 Pour the mixture back into the bowl. Add the pumpkin puree and the spices and beat again with the mixer for 3 minutes.
  • 5 Cover well and store in the refrigerator for one hour.
  • 6 Meanwhile, (in a separate bowl) whip the cream and vanilla together until soft peaks form.
  • 7 Once the pumpkin cream has chilled for an hour, remove and gently fold into the whipped cream.
  • 8 Place a portion of crushed cookies in the base of each dessert cup (6), then fill each cup with the finished pumpkin mousse using an icing bag or spoon.
  • 9 Refrigerate for at least one hour and garnish with candied walnuts just before serving.
  • 10 For the candied walnuts: Mix the egg whites and sugar in a small container, and then dip the walnuts into the mixture.
  • 11 Place the coated walnuts on a baking sheet lined with parchment paper and place in the oven for 15 minutes at 325°F. Disfruta!

Autumn is one of my favorite seasons. I'm fascinated by its characteristic colors, how the leaves present a rainbow of orange, red and yellow. Orange is my favorite color; it fills me with life and makes my day brighter. And I'd like to brighten your day by sharing a great recipe that uses the sabores and ingredients of the fall season: a sweet pumpkin mousse that's smooth, aromatic and simply delicioso. When we think of pumpkin, salty or savory dishes generally come to mind, but this abundant, wholesome fruit has myriad uses in the kitchen. I use pumpkin to make a great variety of dishes, salty as well as sweet, such as creams, sauces, cakes, fresh cheeses, breads, cookies, truffles and more. This pumpkin mousse will delight the whole family and offers a pleasant contrast between the spongy, silky mousse and the crunch of the crushed cookies and candied walnuts. Let's prepare it together!

Rate and Comment

Martha Salas Martha Salas
September 28, 2015

Autumn is one of my favorite seasons. I'm fascinated by its characteristic colors, how the leaves present a rainbow of orange, red and yellow. Orange is my favorite color; it fills me with life and makes my day brighter. And I'd like to brighten your day by sharing a great recipe that uses the sabores and ingredients of the fall season: a sweet pumpkin mousse that's smooth, aromatic and simply delicioso. When we think of pumpkin, salty or savory dishes generally come to mind, but this abundant, wholesome fruit has myriad uses in the kitchen. I use pumpkin to make a great variety of dishes, salty as well as sweet, such as creams, sauces, cakes, fresh cheeses, breads, cookies, truffles and more. This pumpkin mousse will delight the whole family and offers a pleasant contrast between the spongy, silky mousse and the crunch of the crushed cookies and candied walnuts. Let's prepare it together!