Recently, Mimi blogged about pumpkin mousse, a decadent mousse with mascarpone. I liked the idea of pumpkin mousse, and made my own version, leaving out the mascarpone. The result is feathery light with a good balance between the pumpkin flavor and the spices, and only mildly sweet. I’ve only used a bit of sugar, which you could replace by stevia to make this even lower in calories. This is a great dessert if you want something that is light yet festive. Thank you for the inspiration, Mimi!
In this recipe I’ve used raw eggs. It is best to pasteurize them first. If you have a sous-vide, that can easily be done by cooking them for 2 hours at 55C/131F.
For 2 to 3 servings
250 grams (1 cup) pumpkin puree
3 eggs, separated
35 grams (3 Tbsp) sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp freshly grated nutmeg
1/2 tsp vanilla extract
pinch of salt
To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds, and bake the pumpkin on a baking sheet, cut side down with some water, for 45 to 60 minutes at 190C/375F. The pumpkin is done when you can easily pierce it with a fork. Scoop out the pumpkin flesh onto a clean kitchen towel…
…and squeeze out excess liquid into a saucepan.
Reduce the liquid to obtain pumpkin syrup.
Puree the pumpkin flesh and put it in a bowl.
Add 1/4 tsp cinnamon, 1/8 tsp ground ginger, and 1/8 tsp nutmeg.
Add 3 egg yolks and 3 Tbsp of sugar.
Whisk to mix.
Whip 3 egg whites with a pinch of salt until they resemble snow.
Fold the whipped egg whites into the pumpkin mixture in three additions…
…working gently from the bottom up with a silicone spatula…
…to keep the mixture airy.
Serve at once, garnished with the pumpkin syrup you made by reducing the liquid squeezed out of the pumpkin.
This mousse isn’t very stable, so if you wait too long before serving it will separate.
Pan ducale means “duke’s bread” and is an original recipe from the Italian region of Abbruzzo. The original recipe from 1352 of eggs, sugar, flour, almonds and candied citron was later enriched with dark chocolate.