Here are the ingredients for a delicious ginger pumpkin mousse:
* Pumpkin puree (organic, fresh, or canned)
* Ginger root (fresh or ground)
* Heavy cream
* Granulated sugar
* Vanilla extract
* Egg yolks
* Cinnamon
* Nutmeg
* Salt
* Optional: toasted pumpkin seeds or chopped pecans for garnish
Make sure to use high-quality, fresh ingredients to get the best flavor and texture. Happy baking!
Steps
Ginger Pumpkin Mousse Recipe
Ingredients:
- 1 cup pumpkin puree
- 2 tbsp grated fresh ginger
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 cups heavy cream, divided
- 1 tsp vanilla extract
- Chopped pecans or pumpkin seeds for topping
Instructions:
Step 1: Preheat the oven to 350°F (175°C). In a small bowl, whisk together the pumpkin puree and grated ginger until well combined.
Step 2: In a large mixing bowl, beat the egg yolks until light and fluffy. Gradually add in the granulated sugar, beating continuously until the mixture is pale in color and thick.
Step 3: Slowly pour in the pumpkin mixture while continuing to beat on high speed. Mix until well combined.
Step 4: Place the bowl over a saucepan filled with simmering water and cook for 5-7 minutes, stirring constantly. Remove from heat and let cool completely.
Step 5: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Fold in the vanilla extract until well combined.
Step 6: Once the pumpkin mixture has cooled, fold it into the whipped cream mixture until fully incorporated.
Step 7: Spoon the mousse into individual serving dishes and chill in the refrigerator for at least 2 hours, or until the mousse has set.
Step 8: Before serving, garnish with chopped pecans or pumpkin seeds. Enjoy your delicious and spicy ginger pumpkin mousse!
This recipe combines the warm and comforting flavors of pumpkin and ginger in a light and fluffy mousse. It's perfect for fall or Halloween celebrations, and can be easily customized to suit personal tastes. Simply mix together the pumpkin puree and grated ginger, beat the egg yolks and sugar until light and fluffy, and combine with the whipped cream. Chill in the refrigerator until set, and serve with a sprinkle of chopped nuts or seeds for added crunch.