Light Mousse “Pumpkin Fouette”
by Editorial Staff
In my family, the pumpkin is in the first place of honor in the fall. I try to cook as many pumpkin dishes as possible, and now it’s time for desserts. Pumpkin and cottage cheese mousse turn out to be fragrant, not sweet, light, but very tasty! Very often I serve this dessert on a festive table. I recommend that you try making the pumpkin-curd mousse. I can confidently say that you will like it!
Cook: 2 hours 10 minutes
Servings: 3
Ingredients
- Stewed pumpkin – 200 g
- Cottage cheese – 200 g
- Orange – 1 pc.
- Sugar – 3 tbsp
- Lemon jelly – 90 g (1 pack)
How to make pumpkin and cottage cheese mousse:
Directions
- Pour jelly (you can use lemon or orange) with cold water.
- Squeeze the juice out of the orange.
- Add sugar and cottage cheese to the boiled pumpkin, grind with a blender.
- We heat the jelly, but do not boil it. Add jelly to the pumpkin-curd mass in small portions, add orange juice, and beat again with a blender.
- We pour it into bowls and send it to the refrigerator for a couple of hours.
Enjoy your meal!
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