Pumpkin coffee mousse

mousse copy

For an hour or so during Christmas day, Mother Nature lured us all into thinking that we are enjoying a white Christmas. Snow stuck on the ground for almost one hour, enough to make us all cozy and happy while we sat down for lunch. I guess I wished hard enough this time. Holiday season has taken its toll on my general attitude towards anything sweet, the most appealing dessert will only get a cold gaze from me now, plus I am almost feeling allergic to whipping egg whites till those soft white peaks hold. This is not going to last too long, I might only take a week or two to get back to my usual sugar loving self.

As we begin another year together sharing a love and appreciation for good food, here is a cup of pumpkin coffee mousse for you, made in one of the last days of the past year. A toast to the New Year with a shot glass full of the mousse made from leftover (frozen!) pumpkin puree from holiday baking days. As easy as it gets, at its mouss-y best!

Pumpkin puree –1/2 cup
Sugar – 1/2 cup + ¼ cup
Heavy whipping cream – 1 1/2cups
Instant coffee granules – 11/2 tsp
Nutmeg powder + Cinnamon powder – ¼ tsp

Mix pumpkin puree with sugar. Cook in medium heat with constant stirring till sugar is completely dissolved. Add coffee granules, spice powders and mix well. Cool thoroughly. Meanwhile beat whipping cream with ¼ cup sugar till peaks hold shape. Gently fold in the whipped cream to the pumpkin mixture. Spoon (or pipe) the mousses into serving cups and chill for at least 2 hours before serving.


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