EatSmarter exclusive recipe

Pumpkin Mousse

with Pumpkin Seed Brittle
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Pumpkin Mousse

Pumpkin Mousse - Tender and crisp combined to make a very special treat

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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
342
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie342 kcal(16 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates46 g(31 %)
Sugar added34 g(136 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate24 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C17 mg(18 %)
Potassium484 mg(12 %)
Calcium76 mg(8 %)
Magnesium82 mg(27 %)
Iron2.6 mg(17 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4.6 g
Uric acid11 mg
Cholesterol17 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2 ounces
5 ounces
1 piece
Pumpkin (350 grams; eg. yellow- or orange-fleshed varieties)
1
1 tablespoon
liquid Honey
1 teaspoon
1
1
3 sheets
2 sprigs
¾ cup
2 tablespoons
Amaretto (or almond syrup)
4
5 ounces
mixed red berries (to taste)
Preparation

Kitchen utensils

1 Small pot, 1 Small skillet, 1 Baking sheet, 3 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Whisk, 1 Rolling pin, 1 Hand mixer, 1 Immersion blender, 1 deep bowl, 1 Parchment paper, 1 Aluminum foil, 1 Ladle

Preparation steps

1.
Pumpkin Mousse preparation step 1

Chop pumpkin seeds coarsely.

2.
Pumpkin Mousse preparation step 2

In a non-stick skillet, carmelize 100 grams (approximately 3 1/2 ounces) of sugar until light brown. Gently mix in the pumpkin seeds and 1 pinch salt. Spread mixture on a piece of parchment paper. 

3.
Pumpkin Mousse preparation step 3

Put another piece of parchment paper on top and roll out with a rolling pin. Pull off the baking paper and allow to cool. Break into large pieces.

4.
Pumpkin Mousse preparation step 4

Peel and core pumpkin. Cut flesh into large cubes. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife.

5.
Pumpkin Mousse preparation step 5

Mix the pumpkin and vanilla seeds in a bowl with honey, cinnamon and star anise. Put everything on a large piece of aluminum foil.

6.
Pumpkin Mousse preparation step 6

Rinse orange with hot water, cut into slices and place on the pumpkin. Seal with aluminum foil. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 45-50 minutes.

7.
Pumpkin Mousse preparation step 7

Remove and briefly let cool. Remove slices of orange and star anise.

8.
Pumpkin Mousse preparation step 8

Put the pumpkin and juice in a container and purée with an immersion blender. Pass it through a sieve and into a bowl.

9.
Pumpkin Mousse preparation step 9

Soak the gelatin in cold water for 10 minutes.

10.
Pumpkin Mousse preparation step 10

Heat 3 tablespoons of the pumpkin purée in a small pot. Remove from heat and add the dissolved gelatin while stirring. Combine with the remaining purée and chill in the refrigerator for 10 minutes.

11.
Pumpkin Mousse preparation step 11

Rinse mint, shake dry and chop the leaves. Beat the heavy cream with the liqueur or syrup until stiff. Separate the eggs. Beat the egg whites and remaining sugar until stiff (save yolks for another use).

12.
Pumpkin Mousse preparation step 12

When the pumpkin-gelatin mixture begins to solidify, fold in the whipped cream, then fold in the egg whites. Place in a bowl and refrigerate for 3 hours. Portion the finished mouse with a warm spoon. Place portions of mousse on plates with pieces of brittle, berries and mint.