This has all the elements you would want in a dessert. It's perfectly sweet, creamy, crunchy, and has just a touch of tartness from the pomegranates... And, it is healthy.
Pumpkins are loaded with antioxidants that boost our immune system.
YouTube Cooking Class Below ~
Season/ Autumn/ winter
Prep time: 20 minutes
Cook time: 40 minutes
Pumpkin Mousse Serves 4-6
1 Pie Pumpkin, roasted, or organic canned pumpkin
1/4 tsp. clove, ground
1/2 tsp. ginger, ground
1 tsp. cinnamon
1/8 tsp. grated whole nutmeg
1/2 cup coconut milk, unsweetened
pinch sea salt
1 tsp. lemon juice
1/2 cup maple syrup
Medjool Date Crumble
4 medjool dates, pitted
1 cup pecans, toasted
pinch sea salt
Maple Tofu Whip
1 block of firm tofu
1/8 cup coconut milk ,or almond
1/8 cup grape seed oil
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup maple syrup
1/2 tsp. vanilla
few drops of lemon juice, or to taste
Preheat oven to 400. F
Mousse
Cut pie pumpkin in half. Talk all the seeds out and brush with neutral oil. Roast for 45 minutes, or until tender when pierced with a knife.
Let cool. Scoop all the flesh out . Place in a food processor or vitamix. Add all the other ingredients and blend until smooth. Set aside. Chill for at least 2 hours.
If using canned pumpkin, simmer covered, with all other ingredients for 20 minutes, on the stove top.
Start with 1/4 cup of coconut milk. Add more if mousse feels too thick.
Can be made a day ahead. Chill for at least 2 hours. Overnight is best.
Pecan crumble
Put medjool dates, toasted pecans, a pinch of salt in food processor, and pulse a few times. You want the nuts to be copped, not too smooth. Taste for seasoning, and set aside.
Maple Tofu Whip
Place all the ingredients in a food processor or blender. Blend until creamy. Put into the refrigerator for an hour to set further. Can be made a day ahead.
Layer clear glass starting with the crumble, mousse, then Whip. Continue finishing with the crumble on top. Shave a bit more nutmeg.
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