“This light and airy pumpkin mousse is flavoured with all the seasonal spices I crave.”
There is comfort in celebrating a homeland’s holiday when abroad, even if it wasn’t a practiced custom back home. As most expats know, coming together and sharing a meal, particularly at this time of year, is the best way to beat the seasonal blues.
A table filled with casseroles and warm pies, the crimson cranberry jelly wiggling in a corner and the golden roasted turkey, basted in butter centering it all, can comfort the most melancholic souls.
“A table filled with casseroles and warm pies can comfort the most melancholic souls.”
However, since a Thanksgiving spread is best shared with loved ones, I’m leaving the classic festive recipes for those communal moments. Instead, I give a recipe I like to make when I’m in need of a little spiced pumpkin fix–and no, the Starbucks latte does not do, what’s up with this fixation anyway? I love to make this lovely little pudding.
The light and airy pumpkin mousse is flavoured with all the seasonal spices I crave: Christmassy cinnamon, warm ginger and sweet vanilla. With every mouthful comes a crescendo of textures: the mousse and whipped cream, which fills every corner of the mouth, are smooth and delicate, the little marshmallows pillows, squashy and the boozy biscuits, deliciously crunchy.
I cannot ask for more of dessert, ready in 10 minutes, and I hope this recipe will satisfy your cravings as much as it does mine.
Here’s the recipe:
- 125ml (1/2 cup) Double Cream
- 1 1/4 tsp Caster Sugar
- 90g (5 tbsp) Pumpkin puree
- 1/8 tsp ground Cinnamon
- a pinch ground Ginger
- 1/8 tsp Vanilla extract
- 40g Stem ginger biscuit (about 3 biscuits)
- 1 tsp Rum
- 20g (1/3 cup, heaped) Mini Marshmallow
- Pour the cream and the sugar in a medium bowl and whisk until stiff peaks form--about 1 minute. (If mixing by hand, see notes). Reserve a third of whipped cream for serving
- In a separate bowl, mix the pumpkin puree, cinnamon, ginger, vanilla and the rest of the sugar.
- Mix in a third of the whipped cream before carefully folding in the remaining cream--be careful not to overmix as you'll knock out the air bubbles.
- In a small bowl, crush the ginger stem biscuits and sprinkle with rum.
- To assemble: In a tall glass, spoon in half of the spiced pumpkin mousse, scatter half the marshmallow, sprinkle half of the drunken biscuit. Repeat with the remaining mousse, marshmallow and crushed biscuits, then top with a final layer of whipped cream and a sprinkle of biscuit dust, if you have any left.
- I like to whip the cream by hand to reduce the washing up--a whisk is so much easier to wash than the mixer. It takes a little less than 2 minutes of elbow grease to get light and airy whipped cream, I timed it. ;)