Pumpkin Mousse

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

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

Ingredients

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

Directions

1
Sprinkle the gelatin over the water, let it hydrate for a few minutes and then warm it in a bain-marie until it dissolves
2
Blend the pumpkin from one can with its syrup 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 a bowl of cold water and ice and stir occasionally until the mixture thickens to the consistency of raw egg whites
6
Add the beaten egg whites and fold them in gently
7
Pour into a 25 cm diameter mold, greased with butter
8
Refrigerate until firm
9
Blend the remaining pumpkin (reserve half for garnish) in a blender
10
Place over the unmolded mousse and decorate with the reserved pumpkin and cherries
11
170 calories per serving