Pumpkin mousse

Overview

My niece often sees me posting desserts on WeChat, but she can’t eat them. She said, if you want to eat, can you make some and bring them to your parents’ house next time? This is the season for pumpkin. So on the morning of this National Day, I made five pumpkin mousse cups, packed them in ice packs and took them away. However, I didn't taste it myself. After I came back, I made it again. It felt very delicate, but I thought it was sweet. But when I brought it to work, my colleagues liked it very much.

Tags

• baking
• children
• afternoon tea
• pumpkin puree
• soft white sugar
• whipping cream
• gelatine powder
• milk

Ingredients

Steps

1. 1 Weigh 8-9g of gelatine powder

   

2. 2 Soak gelatine powder in about 40g of ice water until soft

   

3. 3 Put the cooked pumpkin into the food processor and select a cross knife

   

4. 4 Beat into puree

   

5. 5 Heat the milk over low heat

   

6. 6 Pour in the soaked gelatine and stir until dissolved

   

7. 7 Cool the milk liquid to room temperature, pour in the pumpkin puree, and stir evenly

   

8. 8 Weigh 150 grams of whipped cream and add sugar

   

9. 9 Send it to 67 minutes

   

10. 10 Take one-third of the whipping cream and mix it into the pumpkin milk liquid first

    

11. 11 Then mix all the pumpkin milk liquid and light cream, stir evenly to form a mousse paste

    

12. 12 Divide into five small cups and refrigerate. After it solidifies, add mint leaves for decoration.