Recipe Archives->Desserts Pudding->Pumpkin Mousse 02

Pumpkin Mousse
Yield: 8 to 10 servings
                                                                                 
3-pound (1.4 kg) pumpkin, butternut, or kabocha squash
                                                                                 
2 cups (480 ml) ground almonds or hazelnuts
1 1/4 cups (300 ml) organic sugar
1 tablespoon fresh lemon juice
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Pinch salt
                                                                                 
3 tablespoons flaxseeds
6 tablespoons water
                                                                                 
1/4 cup (60 ml) sweetened dried cranberries

Preheat oven to 375 degrees (Gas Mark 5), line a baking pan with
aluminum foil, shiny side down, and have ready a 9-inch springform
pan (23 cm). Remove the collar from the springform pan and place a
sheet of parchment paper over the base. Replace the collar and snap
it into place. Trim the excess parchment with scissors and lightly
oil the sides of the springform pan.

Wash the pumpkin and place it on the prepared baking sheet. Bake
for 50 to 60 minutes, or until the squash feels soft when gently
pressed. Cut the squash in half, remove the seeds, and scoop the
flesh into a large mixing bowl.

Raise the oven temperature to 400 degrees (Gas Mark 6). Add the
ground almonds, organic sugar, lemon juice, cinnamon, nutmeg, vanilla
extract, ginger, cardamom, and salt to the baked pumpkin and mix
well.

Combine the flaxseeds and water in a blender and blend on high speed
for about 1 minute, or until they become thick and viscous. Stir
the thickened flaxseed into the seasoned pumpkin and mix well to
incorporate it completely.

Spoon the pumpkin mousse mixture into the prepared springform pan.
Sprinkle the cranberries over the top and lightly press them into
the surface so they are embedded but quite visible. Bake for 1 hour
and 15 minutes, or until the pudding is firm when lightly shaken.

Cool 20 to 30 minutes and loosen the edges with a heat-resistant
rubber spatula. Remove the springform collar, and serve slightly
warm or chill and serve cold. Serve with warmed Lemon Ginger Sauce.
Refrigerated, the mousse keeps well for 3 or 4 days.


Lemon Ginger Sauce

1 cup (240 ml) plus 2 tablespoons water, divided
1/3 cup (80 ml) plus 2 tablespoons organic sugar or light brown sugar
1/4 cup (60 ml) fresh lemon juice
1 tablespoon finely grated ginger
1/2 teaspoon ground cinnamon

2 tablespoons cornstarch

Combine the 1 cup (240 ml) of the water, organic sugar, lemon juice,
ginger, and cinnamon in a 1 or 2-quart (1 or 2 liter) saucepan.
Bring to a boil over high heat. Reduce the heat to medium and simmer
about 2 minutes, or until the sugar is completely dissolved.

Combine the cornstarch and the remaining 2 tablespoons of water in
a small cup or bowl and stir to a thin paste. Add the paste to the
gently bubbling liquid and stir constantly for about 1 minute, or
until the sauce thickens. Serve warm. Refrigerated, the Lemon Ginger
Sauce keeps well for 1 week. Makes about 1 1/3 cups (320 ml).

Printable version: pumpkin-mousse02.txt.