Pumpkin Mousse Cake by @decoracondolcezza

40 min

8 servings

🎃

250 g

Pumpkin puree

🍫

100 g

White chocolate

🥛

95 ml

Whole milk

🍮

6 g

Gelatin sheets

🥛

350 ml

Whipping cream

🍬

55 g

Sugar

🍦

1 tsp

Vanilla extract

🪵

0.5 tsp

Cinnamon

🧂

Salt

🍊

0.5

Orange zest

🧃

300 g

Apple juice

🍮

2 g

Agar agar

🍋

0.5

Lemon juice

🍎

0.5

Apple

🍫

Chocolate sponge cake

Orange velvet spray

  1. Step
    • Gelatin sheets

    Hydrate the gelatin sheets and set aside.

  2. Heat
    • Whole milk
    • Sugar
    • Vanilla extract

    Heat the milk together with the sugar, vanilla, cinnamon and orange zest.

  3. Add
    • Gelatin sheets

    When hot, remove from the heat and add the hydrated gelatin.

  4. Pour
    • White chocolate

    Pour over the white chocolate and emulsify with an immersion blender for 1-2 minutes.

  5. Add
    • Pumpkin puree
    • Whipping cream

    Add the pumpkin puree and blend again until you get a smooth, homogeneous cream.

  6. Fold
    • Whipping cream

    Semi-whip the cream and fold it into the pumpkin cream in several additions, when the cream is at around 32-35ºC.

  7. Mix
    • Whipping cream

    Mix with folding movements until you get a homogeneous cream.

Pumpkin Mousse Cake by @decoracondolcezza

40 min

8 servings

🎃

250 g

Pumpkin puree

🍫

100 g

White chocolate

🥛

95 ml

Whole milk

🍮

6 g

Gelatin sheets

🥛

350 ml

Whipping cream

🍬

55 g

Sugar

🍦

1 tsp

Vanilla extract

🪵

0.5 tsp

Cinnamon

🧂

Salt

🍊

0.5

Orange zest

🧃

300 g

Apple juice

🍮

2 g

Agar agar

🍋

0.5

Lemon juice

🍎

0.5

Apple

🍫

Chocolate sponge cake

Orange velvet spray

Preparation Steps

  1. Step 1/7

    Hydrate the gelatin sheets and set aside.

    🍮Gelatin sheets
    🥣Bowl

  2. Step 2/7

    Heat the milk together with the sugar, vanilla, cinnamon and orange zest.

    🥛Whole milk
    🍬Sugar
    🍦Vanilla extract
    🪵Cinnamon
    🍊Orange zest
    🍲Saucepan

  3. Step 3/7

    When hot, remove from the heat and add the hydrated gelatin.

    🍮Gelatin sheets
    🍲Saucepan
    🥄Spatula

  4. Step 4/7

    Pour over the white chocolate and emulsify with an immersion blender for 1-2 minutes.

    🍫White chocolate
    🥣Bowl

  5. Step 5/7

    Add the pumpkin puree and blend again until you get a smooth, homogeneous cream.

    🎃Pumpkin puree
    🥣Bowl

  6. Step 6/7

    Semi-whip the cream and fold it into the pumpkin cream in several additions, when the cream is at around 32-35ºC.

    🥛Whipping cream
    🥣Bowl
    🥄Spatula

  7. Step 7/7

    Mix with folding movements until you get a homogeneous cream.

    🥄Spatula

Composition

Ingredients

Types

Vegetables, Sweets, Dairy, Other, Spices, Fruits

Ingredients

Pumpkin puree, White chocolate, Whole milk, Gelatin sheets, Whipping cream, Sugar, Vanilla extract, Cinnamon, Salt, Orange zest, Apple juice, Agar agar, Lemon juice, Apple, Chocolate sponge cake, Orange velvet spray

Notes

Gelatin sheets (neutral leaf gelatin), Whipping cream (35% fat), Sugar (for the mousse), Orange zest (zest of 1/2 orange), Apple juice (for the gelée), Lemon juice (juice of 1/2 lemon)

Allergens

Milk, Soy

Dietetics

Dietary regimen

to inform

Calories

335 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 29g, Fat: 22g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 110mg, Potassium: 220mg, Sodium: 75mg, Iron: 0.6mg

Vitamins

Vitamin A: 400µg, Vitamin C: 4mg, Vitamin D: 0.2µg

Preparation

Time Information

Preparation

40 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Bowl, Saucepan, Spatula, Pumpkin-shaped mold, Knife

Appliances

Blender, Stand mixer

Type

Type

Type Of Dish

Dessert

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@decoracondolcezza

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Smooth, Velvety, Moist, Light

Flavors

Sweet, Pumpkin, Spiced, Cinnamon, Citrus, Vanilla, Apple

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3 days (in an airtight container,keep covered to prevent drying or absorbing odors), frozen : 1 month (wrap tightly before freezing,thaw slowly in the fridge before serving,best frozen before adding the velvet spray finish)