JAANIKA ja SIGNE ANTON
Author

Pumpkin mousse

  • 400 g pumpkin flesh
  • 2 dl whipping cream
  • 1.5 dl jelly sugar
  • 1 tsp vanilla extract (or vanilla sugar)
Cook and purée the pumpkin and press through a sieve. Add non-whipped whipping cream and jelly sugar. Bring the mixture to a boil, season with vanilla extract, pour into dessert dishes, and place in a cool place to set. Serve cold.