Francisco Migoya

Pumpkin Mousse Square

Preparation info
  • Yield:

    2 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Roasted Pumpkin

  • Sugar pie pumpkin 2 kg 4 lb 6.4 oz

Method

  1. For the roasted pumpkin: Preheat a convection oven to 160°C/325°F.
  2. Trim the stem off the top of the pumpkin. Cut it into quarters and remove the seeds.
  3. Place the quarters on a sheet pan, flesh facing up.