Good things are happening recently with BB. I am all inspired, and I am proud of this post. All the important elements of this blog - good photos, good recipe and some twists - came together.
I guarantee that you'll be happy once you try this mousse. Tomorrow is Thanksgiving here in the States. I'm not cooking the whole dinner, but I'm in charge of the dessert for the family dinner.
I used kabocha instead of traditional pumpkin. Kabocha is a kind of squash/pumpkin and very popular in Japan. When I think of pumpkin, I think of kabocha. Kabocha is richer and heavier than pumpkins, and also slightly bitter. I used mascarpone cheese to make it lighter and creamier. I also added some orange zest and candied ginger bits to give it a little twist.
Try it. This will make you happy : )