Pumpkin And Caramel Mousse
Indulge in the velvety smooth layers of this decadent pumpkin caramel mousse dessert. The rich blend of flavors creates a symphony for your taste buds, with the warm essence of pumpkin subtly spiced with cinnamon, nutmeg, and ginger, complemented by the luscious caramel and milk chocolate notes. Each spoonful will transport you to a realm of autumnal bliss, a perfect treat for special gatherings or simply to satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- For the Pumpkin mousse;
- 200g Pumpkin (tinned or fresh)
- 100g sugar
- 1/4 tsp cinnomen
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 375ml double cream
- For the caramel mousse;
- 100g milk chocolate
- 2-3 tbs caramel sauce
- 500g double cream
Instructions
- Put pumpkin, sugar and spices in a sauce pan and bring to the boil then simmer until the pumpkin is completly soft and the sugar is disolved. Stir in 125g of cream, simmer for another 5 mins.
- Then blend until really smooth. Leave to cool.
- whip the remaining cream and the cream for the caramel mousses into soft peaks. Then fold half into the pumpkin mix when it has nearly completely cooled.
- In the bottom of each glass sprinkle in the walnuts.
- Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
- Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse.
- Place half a walnut ontop for decoration.
- Refridgerate until set.(4-5 hours)
Yield
Makes 12 glasses
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