Pumpkin Mousse

Name: Pumpkin Mousse
Yield: 15
Ingredients: 2 envelopes of unflavored gelatin (24 g); 1/2 cup of water; 2 cans of pumpkin puree (470 g each); 1 cup of heavy cream (240 ml); 4 egg whites; Canned cherries for decoration

1
2 envelopes of unflavored gelatin (24 g)
2
1/2 cup of water
3
2 cans of pumpkin puree (470 g each)
4
1 cup of heavy cream (240 ml)
5
4 egg whites
6
Canned cherries for decoration

Ingredients

1
2 envelopes of unflavored gelatin (24 g)
2
1/2 cup of water
3
2 cans of pumpkin puree (470 g each)
4
1 cup of heavy cream (240 ml)
5
4 egg whites
6
Canned cherries for decoration

Directions

1
Sprinkle the gelatin over the water, let it hydrate for a few minutes, and then heat it in a bain-marie until dissolved
2
Blend the pumpkin from 1 can with its liquid in a blender
3
Transfer to a bowl, add the heavy cream, mix well, and add the dissolved gelatin
4
Mix thoroughly
5
Place over an ice bath and stir occasionally until the mixture thickens to the consistency of raw egg whites
6
Add the beaten egg whites and fold delicately
7
Pour into a 25 cm diameter mold, greased with butter
8
Refrigerate until firm
9
Blend the other can of pumpkin (reserve half for decoration) in a blender
10
Place over the unmolded mousse and decorate with the reserved pumpkin and cherries
11
170 calories per serving