Vanilla Pumpkin Mousse with QimiQ Whip

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Ingredients for 10 portions
  • 500 g Hokkaido Pumpkin, diced
  • Lemon juice
  • Orange juice
  • 150 g Preserving sugar
  • 500 g QimiQ Whip Dessert Cream Vanilla, chilled
  • 50 ml Orange liqueur, Cointreau
  • Chocolate Sponge Base
  • Clear cake glazing jelly
Cook the pumpkin in the lemon juice, orange juice and preserving sugar, boil down and strain.
Lightly whip the cold QimiQ Whip Dessert Cream Vanilla.
Add the pumpkin mixture and liqueur and continue to whip at top speed until the required volume has been achieved. Chill well.
Glaze with the cake glazing.