September is unofficially the official month of Pumpkin Spice and Rosalinda wants to elevate your pumpkin experience.
The chef from Toronto’s cherished vegan restaurant is thrilled to share the recipe for this Spiced Pumpkin Mousse – Juan Alvarez’s autumn dessert combines the richness of pumpkin with a tantalizing array of spices; from nutmeg to maple syrup, this dish is bound to leave you craving more.
Perfect for guests or cozy autumn indulgence, this creamy masterpiece captures the essence of the season. Your readers won’t want to miss out on recreating it.
Pumpkin Spiced Mousse
Ingredients
● 1 1⁄4 cup of Pumpkin puree
● 1 1⁄2 cup of Coconut cream (full fat)
● 2 1⁄2 tsp of Cinnamon powder
● 1⁄4 tsp of Nutmeg
● 1⁄4 tsp of salt
● 1 tsp of vanilla extract
● 1⁄4 cup of silken tofu
● 1⁄4 cup of maple syrup
● Morita powder (to taste)
For Garnish
● Cookie crumble (to taste)
● Dried cranberries (to taste)
● 3⁄4 cup of Coconut cream
● 1⁄3 cup of graduated sugar
Method
- If using fresh butternut squash, peel it, remove the seeds, and chop it into large dice chunks.
Roast the squash in the oven until it becomes soft and tender. - Start by chilling a can of full-fat coconut cream in the refrigerator overnight.
- The next day, carefully open the can and scoop out the solid part of the cream,
leaving the liquid at the bottom. - In a blender, combine the pumpkin puree (or cooked butternut squash), solid coconut cream,
cinnamon, nutmeg, salt, vanilla extract, silken tofu, and maple syrup - For a lighter, fluffier texture, whip the mousse with a hand mixer. Transfer the blended mixture
- Spoon the mousse into serving dishes or glasses
- Garnish with cookie crumble, dried cranberries, coconut cream and sugar