Receta Pumpkin Coffee Mousse
I have never used Pumpkin other than in Erisseri and Avial {yes I do add some pumpkin pieces in my avail…it’s really tasty:) }….. So when I got some leftover pumpkin after making Avial I wanted to try this Mousse which I had bookmarked from Archana’s blog long ago….. Loved the wonderful blend of flavors in this mousse… I wasn’t able to pipe the mousse so perfectly like her ;) …nevertheless enjoyed every spoonful….
Pumpkin Coffee Mousse
(Adapted from Spicyana)
Ingredients:
- Pumpkin puree –1/2 cup (followed DK’s method to make Pumpkin Puree)
- Sugar – 1/2 cup + ¼ cup
- Heavy whipping cream – 1 1/2cups
- Instant coffee granules – 11/2 tsp
- Nutmeg powder + Cinnamon powder – ¼ tsp
Method:
Mix pumpkin puree with sugar.
Cook in medium heat with constant stirring till sugar is completely dissolved.
Add coffee granules, spice powders and mix well.
Cool thoroughly.
Meanwhile beat whipping cream with ¼ cup sugar till peaks hold shape.
Gently fold in the whipped cream to the pumpkin mixture.
Spoon (or pipe) the mousses into serving cups and chill for at least 2 hours before serving.
Did You Enjoy this Recipe?
more such recipes in your inbox