Friday, November 22, 2013

Pumpkin Mousse or Custard (Dairy, Egg, Gluten/Grain and Refined Sugar Free)

Custard and mousse are some of my favourite desserts.  This one was a hit with the whole family.  We had one serving as a breakfast and another for a dessert.  I am looking forward to trying this with some other flavours as well.
Ingredients (makes 8 single servings)
  • 2 cups cooked and pureed pumpkin
  • 1 3/4 cups coconut milk
  • 1/3 cup pure maple syrup (or more if you prefer a sweeter dessert)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon gluten free vanilla 
  • 1 tablespoon gelatin powder
  • 1/4 cup warm water

  1. In a medium pot heat pumpkin, milk, syrup, cinnamon, nutmeg and allspice.  Cook until hot but not boiling stirring frequently.  Use a blender if needed to ensure mixture is very smooth.  Remove from stove before continuing with step #3.
  2. Add gelatin to warm water and stir to fully combine.
  3. Add gelatin to pumpkin mixture and whisk together until fully combined.
  4. Pour into single serve bowls (ramekins) and chill for 4 hours or longer, until set.

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