I make new luxurious creamy pumpkin mousse. So, first thing I made is a cup of Half and Half and I poured into a bowl and set a pan of hot water you can turn to hit on. I just want to make sure that the bowl actually is just sitting on it; it’s not touching the water and so it just steams otherwise the mixtures is going to get too hot. So, the next things I need is kind of pumpkin puree it’s 29 of can, I I’m going to put it right in and now I need one half teaspoons of salt. I made some classic pumpkin spices teaspoon of cinnamon, half a teaspoon of sugar and two cups of brown sugar. Let’s going to heat it for about 45 minutes until it gets warm to be touch and then I’m going to add some egg yolks to make it custard. Just to make sure the egg yolks don’t curdle, I’m going to warm them a little bit with some of the warm mixture. Just a little of the one mixture in and mix them but it’s called it’s tampering. Just bring the egg yolk in sample a little bit in temperature. And then let’s get right back into the mixture and then I’m going to cook it for about three or four minutes until the mixture starts to thicken away custard with.
Great! Okay, this time you then have the cup of cold water so it’s two packets to stir it in. So, two bright banana make sure they are ripe in such a layered flavors little bit of the brown sugar, the banana, I’m going to put some orange to the stem one of the other good thing is about is as you make it run the basket. Really okay, that’s really well mash so let’s going to put this to the warm pumpkin mixer, oh it could be messy. One teaspoon of grated. Okay so lets put a teaspoon right in and it looks like the egg yolks really thicken to pumpkin mixture. You can have the soften gelatin right in to the pumpkin just pick it off the heat to make it cool. With that two cups of heavy and I’ve put some of that in the mousse and some of that for the decoration. Half of cup of sugar, splash of vanilla and turn on with it. And then I’m going to mix half of it back into the pumpkin mixture and the other half I’m going to put in to high pan like of nice big packing bag with the star tip like that.
Okay, cream is done. Just wanted really firm but not over wet, just take a spatula and folded in. This serves classic folding technique, have the spatula go right down in the middle just do it very carefully. Okay, that’s good so now I’m just going to pour into our mold and support right in. These enough most for about 8 people fill it with our cream. Really are you want to do is just press evenly on the bag and just keep early in the round or in a circle. Try down board test whatever you like, looks difficult and believe me it’s not. And now okay, and you always want to have some pumpkin chilling in the middle and sees that orange under and I think a little orange thus decoration just for a little of that I guess people I hint of what inside. And so perfect easy pumpkin mousse and it will always what you serve for dessert. Who’s ready for pumpkin mousse?
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