Pumpkin Mousse
Yield: About 5 cups
Ingredients
PreparationIngredients
- 2 (14-ounce) cans coconut milk Add to list
- 1/2 cup unrefined sugar Add to list
- 1/2 cup maple syrup Add to list
- 2 tablespoons agar-agar flakes Add to list
- 2 teaspoons cinnamon Add to list
- 1 1/2 teaspoons ground ginger Add to list
- 1/8 to 1/4 teaspoon ground cloves Add to list
- 1/2 teaspoon nutmeg Add to list
- 3/4 to 1 teaspoon allspice Add to list
- 3/4 teaspoon salt Add to list
- 1 15-ounce can pumpkin or 15 ounces cooked pumpkin puree Add to list
- 2 tablespoons arrowroot mixed with 2 tablespoons cold water and 2 teaspoons vanilla Add to list
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 , PCC Cooks instructor
Source: Sound Consumer, October 2010
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