Pumpkin mousse
Description
Note that the weight of the pumpkin given is net weight, that is, without the skin and pulp. If using lemon juice, half of one small lemon is sufficient. Sometimes I substitute lemon with citric acid, in which case I use just a pinch—about the tip of a teaspoon. You can adjust the amount to your taste.
Instructions
- 1
Step 1
Prepare the dry ingredients, purified water, and pumpkin.
- 2
Step 2
Peel the pumpkin and remove the flesh, cut it into pieces, and weigh out exactly 400 grams. Pour in 200 ml of water, bring to a boil, and cook for 15 minutes until the pumpkin is soft. Almost all of the water will evaporate.
- 3
Step 3
In 400 ml of cold water, add sugar and semolina. Bring to a boil and cook for 3-4 minutes, stirring constantly to prevent burning and lump formation.
- 4
Step 4
Cool the ready liquid semolina porridge.
- 5
Step 5
Add the cooled pumpkin, lemon juice or citric acid, ginger, nutmeg, and cinnamon. Beat the mousse with a mixer at maximum speed.
- 6
Step 6
To make the mousse fluffy, beat it for at least 6-7 minutes. Chill the finished mousse in the refrigerator for 2 hours. Enjoy!