in Dessert Recipes

Hokkaido pumpkin mousse

updated

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Ingredients for 4 servings:

  • 300 g pumpkin flesh (Hokkaido)
  • ¼ liter orange juice
  • 4 cl lemon juice
  • 3 egg yolks
  • 100 g honey
  • 4 sheets of gelatin
  • ¼ liter cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

wonderful, sweet dessert

Peel, deseed, and dice the pumpkin. Cook in the orange and lemon juice until soft. Pour in a little water. Once the liquid has evaporated, puree. Soak the gelatin in lukewarm water, squeeze out the excess water, and stir it into the still-warm pumpkin mixture. Whisk the egg yolks with honey over steam, then stir until cold and stir into the pumpkin puree. Whip the cream and fold in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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