Pumpkin Mousse
Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family's favorite pumpkin dessert.
Foto: Barefeet In The Kitchen
Ingredients
- 1 packet unflavored gelatin (2 1/2 teaspoons)
- ¼ cup dark rum
- 16 ounces can unsweetened pumpkin puree
- 1 cup sugar
- 2 egg yolks
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups heavy cream
Steps
-
Sprinkle the gelatin over the rum in a small heatproof cup. Let it soften for a few minutes. While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl.
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Set the cup of softened gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.
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Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| packet unflavored gelatin | 1 | - | - |
| dark rum | 0.25 cup | - | - |
| can unsweetened pumpkin puree | 16 ounces | Rp 12.000/kg | Rp 19.200 |
| sugar | 1 cup | - | - |
| egg yolks | 2 | - | - |
| nutmeg | 0.25 teaspoon | - | - |
| ⅛ teaspoon allspice | - | - | - |
| cinnamon | 1 teaspoon | - | - |
| ginger | 0.5 teaspoon | - | - |
| vanilla extract | 1.5 teaspoons | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| heavy cream | 2 cups | - | - |
*Estimated market prices, may vary by region
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