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This pumpkin mousse is so creamy and light just like an authentic mousse recipe should be. Whipped aquafaba stabilized this mousse and it is obviously molded so you can see right away it holds up it’s integrity as a cake. This pumpkin mousse perfectly tops this cake!
PUMPKIN MOUSSE [VEGAN]
INGREDIENTS
- 2 cups of Raw Cashews Soaked
- 2 cups of Canned Pumpkin (Fresh pumpkin has a higher liquid content so canned is best, or you will have to strain and then reduce your puree to a thicker consistency and then measure the 2 cups weight)
- 1/2 cup of Cocoa Butter or Coconut Oil
- 1 cup of Coconut Milk
- 2 cups Confectioner’s Sugar
- 1/2 cup of Aquafaba liquid from a can of chick peas ½ cup
- 1/2 teaspoon of Agar
- Ginger Cake
PREPARATION
- First prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil. Boil just for about 30 seconds to activate the agar, then cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
- Combine the soaked cashews, pumpkin, confectioner’s sugar and coconut milk in a high speed blender of food processor and blend smooth on high for about 45 seconds
- Slowly pour the melted cocoa butter (or coconut oil) through the feed tube and continue processing for another 15 seconds
- Transfer to a large mixing bowl
- Whip the cooled (or room temperature aquafaba) with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
- Fold the aquafaba meringue into the pumpkin mousse base then pour into the prepared mold, add the gingerbread cake layer on top, press down firmly so the mousse will come up around the sides and refrigerate until set at least 5 hours or overnight.
- Prepare the ganache recipe below then un mold the cake and ice
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