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.
