Pumpkin Mousse from Hokkaido

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g pumpkin meat (Hokkaido)
  • 0.25 liter ¼ orange juice
  • 4 cl lemon juice
  • 3 egg yolks
  • 100 g honey
  • 4 sheets gelatin
  • 0.25 liter ¼ cream, (cream)
Pumpkin Mousse from Hokkaido
Pumpkin Mousse from Hokkaido

Instructions

  1. Peel and core the pumpkin and cut into cubes. Cook in the orange and lemon juice until soft. Pour on with a little water. When the liquid has evaporated, puree.
  2. Soak gelatine in lukewarm water, squeeze it out and stir into the still warm pumpkin mixture.
  3. Beat egg yolks with honey over steam, then stir cold and stir into the pumpkin puree. Whip up the top and fold in.

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