Caramel Pumpkin Mousse
Ingredients
- Ingredients
- 200 grams Pumpkin
- 1 lemon (juice)
- 120 grams sugar
- 1 generous pinch Vanilla bean
- 150 milliliters Whipped cream
- 150 milliliters milk
- 1 egg
- 2 egg yolks
- Pomegranate seed (for garnish)
Preparation steps
Cube the pumpkin. Bring the lemon juice, pumpkin and a little water to a boil. Cover and let simmer for about 20 minutes, until soft. Puree the pumpkin until creamy and cool slightly.
Preheat the oven to 160°C (approximately 325°F). Fill a deep baking tray 1/3 of the way up with hot water.
Caramelize 60 grams (approximately 2 ounces) of sugar and pour into 4 ovenproof ramekins. Beat the egg, egg yolks, remaining sugar, vanilla paste, cream and the milk. Pour through a fine sieve and mix well with the pumpkin. Pour into the ramekins over the caramel. Place the ramekins in the baking dish with the hot water. Bake for about 35 minutes. Remove from the oven and let cool. Chill for at least 3 hours.
Briefly dip the ramekins in hot water, use a sharp knife to separate the mousse from the ramekins and turn onto a plate. Serve garnished with pomegranate seeds.
