Pumpkin Mousse

After having cooked some pumpkin to prepare a pureé…tin! Here it is an idea more elegant: why don’t make a mousse instead?

Ingredients:
(serves 2)
250-300 gr. pumpkin
chopped onion
2 tablespoons of natural soy milk
2 tablespoons natural soy yogurt
a pinch of ginger
a pinch of sage
1 level teaspoon of agar agar powder
120 ml of natural soy milk
salt
pepper

Method:
Cut the pumpkin into small pieces, place them in a saucepan with onion, ginger, sage, salt and pepper; add a few tablespoons of water and let it cook over a low heat. Once cooked, the pumpkin should be soft and dry. Add two tablespoons of milk, then simmer to reduce; cook another few minutes then turn the heat off. With a hand blender reduce the pumpkin to a pureé, adding two tablespoons of yogurt until smooth. Set aside.
In a saucepan dissolve the agar agar in soy milk and add a pinch of salt. Bring to a boil for one minute then turn the fire off; wait another minute, pour it into a cup and put it in the fridge.
After a little while, when the mixture has hardened (by pressing it on the surface it should be compact) combine it with the pumpkin puree and blend with a hand blender until everything has blended. You will get a soft and delicious cream, a yummy mousse!
(Without cream and eggs;))

Chef: Concita from VeganBlog

1. Nello 9 August 2010 at 06:35

   

   The creams without eggs are better than those with the eggs 😀

   ..this recipe is the proof 😉

   
   
2. EleonoraNW3 9 August 2010 at 08:00

   

   It looks so delicious..I’d dive into this orange treat!

   
   
3. Chicca66 14 August 2010 at 17:51

   

   I had forgotten this recipe, you need to do when my pumpkins will be mature 🙂