Pumpkin Puree 4oz (112.5g)
Egg yolk 1 1/8oz (31.5)
Sugar 1oz (25g)
Whipped cream 3 1/8oz (90g)
Gelatin sheets 2 sheets
For longer version of Video (Click here)
Something you don’t know about me:
When I was in high school, I skipped school once and one time only I went to the movies. Afterwards, my teacher told my parents and every time I had to hand in what I called “The black book” I had to hand it into my teacher then my parents every day for a year. It was about what I did for homework or at school. Did I skip school again… Not worth it ever again!
Making the Gluten Free Pumpkin Mousse
- Preheat your oven at 400F
- With a knife cut your Pumpkin in half
- Deseed it
- Put in the oven for 45 mins to an hour
- Once done pull out and let it rest for 10 to 15 mins
- Peel skin and put into blender (Vitamix)
- Measure ingredients
Start to finish now
- Grab bowl and add ice and water
- Add your gelatin sheets
- Whisk Cream until stiff peak and set aside until needed
- Grab a pan, turn to high heat
- Add in your pumpkin puree
- Grab your egg yolks and sugar and whisk together until dissolved
- Your pumpkin should be reheated
- Pull off stove
- Now temper the pumpkin into the puree ( watch video if unsure)
- Now squeeze out the water in the gelatin and add gelatin sheets to the puree
- Whisk until dissolved
- Pour into bowl and underneath the same bowl with ice
- Chill to 65 to 72F
- Take half of the whipped cream whisk into the puree
- Take the other half of the cream and fold it in
- Put into a pastry bag and pipe into a container of your choosing
- Place in the fridge to let it set correctly
If you have leftover Pumpkin here are some recipes (click here) other cool ones too
I hear you say stiff peak I don’t get it…
It’s where you dip you whisk in and pull it out and turn it facing you, and the point does not fold over. If the cream starts to fold over it’s called a soft peak.
How can I use a zip lock bag instead of a pastry bag?
Simple! Cut one of the corners
Can I use squash or any other kind of pumpkins?
Yes you can, just do the same three steps
Should I put the pumpkin the blender Hot or Cold?
I would puree the pumpkin while it’s still hot or warm so you don’t have to add water to break it down, saves time and losing flavor to the pumpkin if you add water.
My experience of a mistake
Don’t use parchment paper to fill and then take out when ready. It doesn’t work I would know because I did a cooking competition and it killed me since I was the only pastry chef and I missed up and at the end of the competition the judges said We understand that none of you are pastry chef’s and have a hard time doing pastry. To make matters worst! A friend said, “he’s a pastry chef.” The lady replied and turned to me with a frown on her face. (In my head saying I’m never going to forget this am I?!?)
Can I use powder gelatin?
You can! But I swear to you I’ve had more problems with that then gelatin sheets. I’m all about consistency I would seriously recommend using sheets. If you can’t find them, then powder is the next best thing.
A gelatin sheet weights?
If you want to do up to 25 to 1000
Doing it for 25 people, I would just do this a day before, pick something cool or cute for a container and follow the same recipe and all the difference is adding more pumpkin mousse to the piping bag or zip lock bag.
The method is all the same just bigger pans and bowls the only difference is that you should have all your containers ready on a sheet pan or trap so you can pump it out, so you don’t have your mousse gel up while it’s still cooling
What I would do is if you don’t have enough containers, and I have gone through this go to the hardware store and cut plastic pipes and have 500 or less depending on the party and you add acetate and tape it and put in the pipe and fill.
When ready just cut the tape and put on the plate, it’s that easy with timing.
Do you want to be hand given the recipe? (click here)