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🍽️ Velvety Pumpkin Mousse

264 kcal · 30 min · 4 servings

Ingredients

• 900 g pumpkin flesh (e.g. butternut squash)
• 5 sheets white gelatin
• 2 tbsp brown sugar
• 1 tbsp vanilla sugar
• 0.5 tsp cinnamon
• 250 ml whipping cream
• Choco Corn Flake
• cocoa powder

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Line a baking tray with baking paper.
3. 3. Cut the pumpkin flesh into cubes of about 2 centimeters.
4. 4. Spread the pumpkin cubes evenly on the tray.
5. 5. Bake the pumpkin for 25 minutes until soft.
6. 6. Soak the gelatin in cold water.
7. 7. Remove the pumpkin from the oven.
8. 8. Let the pumpkin cool down briefly.
9. 9. Set aside a few cubes for decoration.
10. 10. Puree the remaining pumpkin.
11. 11. Mix the puree with sugar, vanilla sugar, and cinnamon.
12. 12. Warm 2 to 3 tablespoons of the pumpkin mixture in a small saucepan.
13. 13. Squeeze the soaked gelatin.
14. 14. Stir the gelatin into the warm pumpkin mixture.
15. 15. Stir the gelatin mixture into the remaining pumpkin puree.
16. 16. Chill the mixture in the refrigerator until it begins to set.
17. 17. Whip the cream stiffly.
18. 18. Gently fold the cream into the pumpkin mixture.
19. 19. Place the mousse in the refrigerator for 3 hours.
20. 20. Spread the Choco Corn Flakes on the plates.
21. 21. Add the remaining pumpkin cubes to the corn flakes.
22. 22. Use two spoons to form small quenelles from the mousse.
23. 23. Place the mousse quenelles on the corn flakes.
24. 24. Dust the mousse with cocoa powder.

Nutrition per serving

• kcal: 264
• Protein: 3 g · Fett/Fat: 19 g · Carbs: 23 g