Creamy pumpkin mousse
- 400g cooked pumpkin (you can use butternut squash as an alternative too)
- 300ml milk (dairy free options work well too and to make it extra creamy you can try 200ml milk and 100ml cream)
- 50g honey
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 3g agar agar (you can use standard gelatine as an alternative)
- Measuring jug
- 8 x ramekins
Cook the pumpkin first if needed
Heat the milk (and cream if using) until it boils and then turn down the heat
Whisk in the agar agar and cinnamon and stir for a few minutes on a low heat
Put everything into a blender and whizz until smooth
Pour into your ramekins and pop in the fridge for 30-40 mins until set
To jazz it up, you can gently heat a handful of pumpkin seeds and cacao nibs in a frying pan until they pop and then stir in a tablespoon of honey which will turn into a runny liquid before caramelising with the seeds and nibs. Use as an impressive topping on your mousse!
Fun fact! Pumpkins are actually a fruit (because they contain seeds) but they are always referred to as vegetables. Any ‘vegetable’ that contains seeds is actually a fruit!