Pumpkin Mousse

Yield: About 5 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Garnish

  • Caramelized pecans (sold in the PCC Deli) or lightly toasted pecans and dried cranberries Add to list

Preparation

Combine all ingredients except pumpkin and arrowroot mixture in a saucepan. Bring to a boil and let simmer 10 to 15 minutes, covered, until the agar-agar dissolves, stirring often. Mix in the pumpkin and arrowroot mixture, and let simmer another 5 minutes, stirring constantly.

Transfer to a shallow dish and refrigerate for 2 hours or until cold and firm. Scoop into a food processor and process until smooth and creamy. Place the mousse in the refrigerator for another 30 minutes or until serving. This can be refrigerated up to 4 days then frozen.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Sound Consumer, October 2010

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More about: coconut milk, desserts, pumpkin, spices

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