Pumpkin Mousse

By maredan

Ingredients

• 1 tablespoon rum
• 1 teaspoon gelatine
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla
• 1/3 cup caster sugar
• 1 1/4 cups puréed pumpkin or butternut squash
• 3/4 cup heavy cream (for the sauce)
• 4 ounces chocolate (for the sauce)

Details

Servings 8

Preparation

Step 1

Directions
For the mousse, stir the rum and gelatine together in a cup and let soften five minutes. Heat a third of the cream with the vanilla. Stir in the gelatine and rum to dissolve. Add the sugar to dissolve. Finally mix in the pumpkin. Strain, cool, and refrigerate until chill until starting to get thick. Whip the remaining cream and fold it into the chilled pumpkin mixture. Spoon into serving dishes, cover, and chill at least four hours before turning out to serve.
For the chocolate sauce: put the ingredients in a saucepan and gently melt. If too thick, simply thin out with a little more cream. The sauce will harden as it cools, but you can simply melt it down again.
Serve the chocolate sauce dribbled over the pumpkin mousses.
To make pumpkin purée: Heat the oven to 400°F/200°C. Toss the pumpkin with 1 tablespoon butter in a baking dish. Cover lightly with foil and roast until very soft, about 30 minutes, depending on the size of the chunks. Purée in a blender.