Recently one of our Latina mommies, asked me about no baking desserts. The first thing that came to my mind was my abuelita's natilla and now with the pumpkin season at its peak, I decided to make this no baking mousse for my Thanksgiving dinner. Keep reading for the full recipe and check out the video for step-by-step directions.
Red more ¿Qué más? Thanksgiving Day Menu: Luscious pumpkin pie with orange marmalade
What I like the most about this dessert, besides the fact that it's so easy to make, is the presentation. For Thanksgiving it won't hurt to make it one day in advance. Dare to do it and I guarantee you everybody will love it! If you worry about cooking with alcohol, you can replace the rum with orange juice.
Embedded content: http://youtu.be/oSL54M8Ctok
__Pumpkin spice mousse
__Makes 6 servings
__Ingredients
__4 tablespoons of golden rum
1 tablespoon of unflavored powdered gelatin
1 cup of pumpkin puree
1/4 cup of brown sugar
1/4 cup of sugar
1 egg yolk
1/4 teaspoon of ground cinnamon
1/8 teaspoon of freshly grated nutmeg
1 cup of heavy cream
1 teaspoon of vanilla extract
Whipped cream and nuts to decorate
Preparation
1. In a heatproof cup, mix the rum and the gelatin and let stand for 10 minutes.
2. In a bowl, combine the pumpkin puree, brown sugar, egg yolk and spices.
3. Put the bowl with the gelatin and rum and cook in a double boiler, stirring, until the gel becomes a crystal clear liquid.
4. Immediately, incorporates the rum and gelatin mixture into the bowl with the pumpkin and spices .
5. In another bowl, with the help of an electric mixer on medium speed, beat cream with the white sugar and vanilla until soft peaks form.
6. With a spatula, incorporate the whipped cream to the pumpkin mixture.
7. Pour the mousse in Martini or wine glasses and refrigerate for at least 4 hours.
8. Before serving, top off with whipped cream and nuts.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
