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Pumpkin Mousse 02

Make Pumpkin Mousse 02 at home with Organic Sugar, Fresh Lemon Juice, Ground Cinnamon, Vanilla Extract, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 tbsp
• 1 1/4 tsp
• 1/2 tsp
• 6 tbsp
• 1 cup
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   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).

2. 2

   Remove the collar from the springform pan and place a sheet of parchment paper over the base.

3. 3

   Replace the collar and snap it into place.

4. 4

   Trim the excess parchment with scissors and lightly oil the sides of the springform pan.

5. 5

   Wash the pumpkin and place it on the prepared baking sheet.

6. 6

   Bake for 50 to 60 minutes, or until the squash feels soft when gently pressed.

7. 7

   Cut the squash in half, remove the seeds, and scoop the flesh into a large mixing bowl.

8. 8

   Raise the oven temperature to 400 degrees (Gas Mark 6).

9. 9

   Add the ground almonds, organic sugar, lemon juice, cinnamon, nutmeg, vanilla extract, ginger, cardamom, and salt to the baked pumpkin and mix well.

10. 10

    Combine the flaxseeds and water in a blender and blend on high speed for about 1 minute, or until they become thick and viscous.

11. 11

    Stir the thickened flaxseed into the seasoned pumpkin and mix well to incorporate it completely.

12. 12

    Spoon the pumpkin mousse mixture into the prepared springform pan.

13. 13

    Sprinkle the cranberries over the top and lightly press them into the surface so they are embedded but quite visible.

14. 14

    Bake for 1 hour and 15 minutes, or until the pudding is firm when lightly shaken.

15. 15

    Cool 20 to 30 minutes and loosen the edges with a heat-resistant rubber spatula.

16. 16

    Remove the springform collar, and serve slightly warm or chill and serve cold.

17. 17

    Serve with warmed Lemon Ginger Sauce.

18. 18

    Refrigerated, the mousse keeps well for 3 or 4 days.

19. 19

    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.

20. 20

    Bring to a boil over high heat. Reduce the heat to medium and simmer about 2 minutes, or until the sugar is completely dissolved.

21. 21

    Combine the cornstarch and the remaining 2 tablespoons of water in a small cup or bowl and stir to a thin paste.

22. 22

    Add the paste to the gently bubbling liquid and stir constantly for about 1 minute, or until the sauce thickens.

23. 23

    Serve warm.