Quick & Easy

Spicy pumpkin and hazelnut mousse

spicy pumpkin and hazelnut mousse



1.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved; cool.
2.Blend or process sugar, rind, nuts, spices, pumpkin, juice and gelatine mixture until smooth; transfer to large bowl.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into pumpkin mixture.
4.Pour mousse into six ¾-cup (180ml) dishes; refrigerate until firm.
5.Serve topped with whipped cream and ground hazelnuts, if you like.

You will need to cook about 350g pumpkin for this recipe.


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