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Pumpkin Mousse
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Mousse-citrouille-316.jpg
PT15M
PT15M
PT30M
In a pan, mix gelatine and milk; soak 5 minutes.Add brown sugar, cinnamon, ginger, egg yolks and pumpkin purée; bring to a boil, stirring constantly; remove from heat; cool until thick. Set aside.In a bowl, beat egg whites until stiff; gently fold into the first mixture; spoon into dessert cups; let stand in the refrigerator.
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Metro
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1 unflavoured gelatin
1/2 cup (125 mL) milk
1/4 cup (60 mL) brown sugar
1/4 tsp. (1 mL) ground cinnamon
1/4 tsp. (1 mL) ground ginger
2 medium egg, separated
1 1/4 cup (315 mL) pumpkin purée
Pumpkin Mousse
-
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Gluten-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1
unflavoured gelatin
-
1/2 cup
(125 mL)milk
-
1/4 cup
(60 mL)brown sugar
-
1/4 tsp.
(1 mL)ground cinnamon
-
1/4 tsp.
(1 mL)ground ginger
-
2
medium egg, separated
-
1 1/4 cup
(315 mL)pumpkin purée
Preparation
In a pan, mix gelatine and milk; soak 5 minutes.
Add brown sugar, cinnamon, ginger, egg yolks and pumpkin purée; bring to a boil, stirring constantly; remove from heat; cool until thick. Set aside.
In a bowl, beat egg whites until stiff; gently fold into the first mixture; spoon into dessert cups; let stand in the refrigerator.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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