Pumpkin Mousse

Some mousses use chocolate to set them, this one uses butter and coconut oil instead.

Serves 6

Ingredients

200g cooked pumpkin, pureed

¼ cup of coconut oil, melted

¼ cup of maple syrup

50g butter, melted, if using warm pumpkin you just need to dice the butter and the heat will melt the butter and the coconut oil

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground clove

150 ml pure cream, whipped soft peaks

2 egg whites, whipped firm peaks- If you have whole eggs just chuck your yolks in with the pumpkin mix.

Method

In a bowl put your pumpkin, spices, butter, coconut oil and maple syrup. Add your whipped cream and fold in, then fold in your stiff egg whites, half at a time. Fold well until all the eggwhite is combined. Put in 6 dishes or just do one big one and put in the fridge to set.