Pumpkin Mousse at indiana
Instructions
Cut the pumpkin into pieces and cook for 20 minutes, steamed. Reduce it in mashed potatoes and pour it in a pot, without ceasing to stir, and continue cooking for 5 minutes over medium heat, hold aside and let cool.
In a salad bowl, mix the eggs with sugar, gelatine, then add the pumpkin puree and spices, Cook for 20 minutes in the freezer.
Attach a chantilly cream, add the pumpkin mousse and distributed the preparation obtained in glass cups. Place them, for about 4 hours, in the freezer. When serving, chopped pieces of candied ginger and garnish cups.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 500 g pumpkin flesh
- 4 eggs
- 8 tablespoons sugar
- 1 tablespoon powdered gelatin
- one teaspoon of cinnamon powder
- 1/2 teaspoon chopped ginger
- a tablespoon of grated nutmeg
- 25 cl of fresh cream
- Candied Ginger for garnish