Pumpkin Mousse



Pumpkin Mousse

Pumpkin everything for the next two months! This is a delicious creamy cool dessert that's perfect if the weather is warm, but you are still in the pumpkin mood. 

Notes:

1. Whip the whipping cream up first and set aside in the fridge, or at least whip it up while the pumpkin is baking. 

2.  The pumpkin itself is cooked mainly to provide a safe vessel for the mousse to be served from. It's not cooked thoroughly, so it will hold its shape but still be safe. You can do without the pumpkin serving vessel and just use any food safe bowl you might have that works with your Halloween theme. 

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Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online. 

Lena Austin

www.fatfrogdiary.blogspot.com

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