Pumpkin Mousse Square

Name: Pumpkin Mousse Square
Yield: Yield: 2 kg/4 lb 6.4 oz
Cuisine: United States
Ingredients: Heavy cream 640 g 1 lb 6.56 oz 32%; Roasted Pumpkin; Egg yolks 360 g 12.7 oz 18%; Sugar 2 240 g 8.47 oz 12%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 16 g .56 oz .8%; Sugar pie pumpkin 2 kg 4 lb 6.4 oz; Sugar 1 180 g 6.35 oz 9%; Pumpkin purée 564 g 1 lb 3.88 oz 28.2%; Pumpkin Mousse

Preparation info

Yield:
2 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Roasted Pumpkin
Sugar pie pumpkin 2 kg 4 lb 6.4 oz

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

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