Sweet Pumpkin Mousse

200 g uncooked pumpkin, cubed
1 tbsp. granulated sugar
4 x orange(s)
1 x lemon(s)
.5 cups heavy cream
.5 cups white couverture chocolate
pinch of ground cinnamon

Squeeze the juice out of 4 x oranges. Caramelize the sugar and deglaze with orange and lemon juice. Add the pumpkin and cinnamon and simmer over a low heat for approx. 15 minutes. Puree and leave to cool. Melt the white chocolate and heavy cream over a bain-marie or in the microwave. Add the cooled pumpkin purée. Strain the mixture through a fine mesh sieve and put into a 1 us pint whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *