How to make Pumpkin Mousse with Caramel and Honey-berry Sorbet

Here is a great thanksgiving recipe that is a touch different than the norm. I’m calling this a pumpkin mousse but it is more like a french parfait. This is a great light dessert when the holidays seem to bring a lot of heavier type desserts. Here is the recipe I hope you enjoy it!

Recipe Ingredients

Pumpkin mousse

210g pumpkin puree

12 oz mascarpone or cream cheese

3 egg whites

1/2 cup sugar

1 1/2 cup heavy cream

1/2 cup powder sugar

1 tsp vanilla paste

12g gelatin

3 tbsp water

1 tsp cinnamon

1/4 tsp nutmeg

Honeyberry sorbet

2 cups of water

1 1/2 cup of sugar

2 cups of fresh/frozen honeyberries

1 lemon juiced

Pumpkin Caramel

1/2 cup of sugar

1/3 cup of pumpkin puree

touch of cinnamon and salt

How to make Ginger cookie

How to make Granola

Recipe Instructions

How to make pumpkin mousse,

In a small bowl bloom water and gelatin together. In a stand mixer with a paddle attachment whip together pumpkin, mascarpone, cinnamon, nutmeg, and vanilla. Whip until well incorporated. Then take out and place in a bowl. Clean the stand mixer bowl and place heavy whipping cream and beat until soft peaks then add powdered sugar. Keep whipping until the peaks have just reached stiff peaks. Melt the gelatin over a double boiler and mix into the pumpkin mixture. Then fold the whipping cream into the pumpkin mixture.

Clean your bowl and place your egg whites in the stand mixing bowl. When the egg whites start to reach soft peaks slowly add your sugar. Keep whisking until the egg whites reach stiff peaks. Then fold in your egg whites into the pumpkin/whipped cream mixture until fully combined. Then pour the ingredients on to a half sheet pan, smooth with a pastry spatula and place in the freezer for at least 2 hours.

How to make honeyberry sorbet,

Place sugar and water into a pot and bring to a boil. Simmer for 4 minutes and then turn off the heat. Pour the simple syrup and honeyberries into a vita mix and puree until smooth. Strain out through a fine mesh sieve if desired. Then pour into a heat proof bowl, place inside an ice bath to cool down faster. Once cooled completely place in your ice cream make and run according to your maker until done. Then place in a container and place in the freezer.

How to make pumpkin caramel,

Place sugar into a small saute pan and turn the heat to medium. Cook until there edges of the sugar start to caramelize. Stir gently so the sugar doesn’t burn. Then add in the pumpkin puree carefully not to splatter the hot sugar. Turn down the heat to low. Cook for 5 more minutes until the pumpkin and sugar are completely combined. Season with a little cinnamon and salt. Set aside and keep warm.

To Finish,

Take your mousse out of the freezer and using a cookie cutter that is the same size as your baked ginger cookies cut out rounds of the pumpkin mousse. Place the mousse on top of the cookie. Add a smear of the pumpkin caramel to the plate. Place the cookie and mousse on top of the smear. Then add a little granola on top of the mousse. Take out your honeyberry sorbet and place a scoop next to the mousse. Serve and enjoy this delicious pumpkin mousse dessert!

Pumpkin Mousse, Caramel, Honey-berry Sorbet