John Myers
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Pumpkin Mousse with Pumpkin Florentine
The perfect pumpkin mousse with pumpkin florentine recipe with a picture and simple step-by-step instructions.
Pumpkin Mousse
- 1 Mini Hokkaido Pumpkin – 200 g sliced and weighed
- 1 Lemon unsprayed
- 3 drops Vanilla extract
- 4 g Freshly grated ginger
- 1 pinch Cinammon
- 1 Egg – the white of the egg
- Salt
- 15 g Sugar
- 150 ml Cream
- 3 tsp Agartine or 2.5 sheets of light gelatin
- Two serving rings with a diameter of 8cm
Pumpkin Florentine
- 20 g Dried cranberries
- The bowl from Hokkaido
- 30 g Sugar
- 10 g Honey = 1 tsp
- Salt
- 20 g Butter
- 20 ml Cream
- 20 g Flaked almonds
- 40 g Pumpkin seeds
- 1 tsp Flour
Pumpkin Mousse
- Cut the pumpkin in half and remove the seeds with a spoon. Peel the pumpkin halves thinly and set the “skins” aside. Cut the pumpkin flesh into very thin wedges and stew softly with a little water at low heat (roasted substances are undesirable here!).
- Use a spoon to mash the soft pumpkin flesh to pulp, if you want it to be very fine, brush it through a sieve. Bring the agartine to the boil in 2 tablespoons of cream and stir into the pumpkin. Season with a little salt, 15 g sugar, 3 drops of vanilla extract, a little lemon zest, freshly grated ginger (very little !!!) and a touch of cinnamon.
- Beat the egg whites until stiff and fold into the pumpkin. Next, whip the cream and fold in as well.
- Now place the two serving rings each on a plate and add the mousse. Put in the fridge and chill for at least 3 hours.
Pumpkin Florentine
- Cut the shell of the Hokkaido into very small pieces. Finely chop the cranberries.
- Put the sugar, honey, butter, a pinch of salt and the cream in a saucepan and bring to the boil. Let it caramelize lightly (only very light brown). Stir in the flaked almonds, pumpkin seeds, cranberries and the finely chopped pumpkin skins.
- Now spread the mixture very thinly on a baking sheet lined with a baking mat or baking paper (approx. 25 x 25 cm) and bake in the oven at 190 ° C for approx. 6-8 minutes until crispy. Always keep an eye on it! Here one oven is faster than the other …
- Let the giant florentiner cool down after baking and break it into large pieces. Fortunately there are a lot of pieces and there is a lot left to snack on: D (could be kept in a well-sealable can …)
Serve
- Carefully remove the mousse from the ring with a knife and decorate with the Florentine curd.
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