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)
Print Recipe
Pin Recipe Instructions
- 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.
- Soak gelatine in lukewarm water, squeeze it out and stir into the still warm pumpkin mixture.
- 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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