Pumpkin Mousse

Name: Pumpkin Mousse
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 150g Light cream; 150g milk; 165g Pumpkin puree; 40g Soft white sugar; 8g Gelatin powder

by Feixue Piaoxu (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

My niece often sees me posting desserts on WeChat, but I can’t eat them. She said, "I want to eat it, can I bring it to my mother's house next time?" This season is the time to eat pumpkins. So this National Day morning I made five pumpkin mousse cups and packed them with ice packs. However, I didn't taste it myself. After I came back, I did it again. It felt very delicate, but I thought it was sweet, but when I brought it to the unit, my colleagues liked it again.

Ingredients

Pumpkin Mousse

1. Weigh 8-9g gelatin powder

2. Gelatin powder is softened with about 40g ice water

3. Cook the pumpkin into the cooking machine, choose a cross knife

4. Mud

5. Heat the milk over a low heat

6. Pour in the soaked gelatin and stir until it melts

7. Cool the milk to room temperature, pour in the pumpkin puree, and stir evenly

8. The whipped cream weighs 150 grams, add soft white sugar

9. Sent to six or seven

10. Take one-third of the whipped cream into the pumpkin milk liquid and mix well

11. Then mix all the pumpkin milk liquid and whipped cream, stir well and serve as a mousse paste

12. Divide them into five small cups and put them in the refrigerator. After setting, insert mint leaves to decorate.

Tips:
1. I don't like desserts that are too sweet, so the amount of sugar has been reduced. If you like sweet, you can add the amount of sugar appropriately.
2. Light cream should choose animal cream. Animal cream is more delicate and light, and healthier.