It's Halloween! I was never too excited about doing anything for this occasion other than taking photographs of weird looking people in costumes on the streets. But now my life with two toddlers inspires me to cook and make costumes for this annual event.
Here's the pumpkin mousse I just literary whipped up for tonight's party. I like light desserts and this sounded like a good one!
It's a quick post and I'm on my way out with the kids to a Trick or Treat thing. I'll be back tomorrow to add the recipe!
I hope the kids in East Coast still can do some fun stuff for today! Thinking of all the kids who are excited about this creepy joyful holiday! (is this a holiday?)
1 can of organic purred pumpkin
1 cup of cream cheese
1 cup of heavy cream
1/3 cup of milk
6 oz of agar agar
1/3 sup of raw agave syrup
lemon zest
1 tsp of cinnamon
1 tsp of ginger
1/2 tsp of freshly grated nutmeg
Mix pumpkin puree, softened cream cheese and agave syrup together in a large bowl. Add all the prices to the mixure and set aside. Whip heavy cream for 5-7 minutes until it form a nice peak with a hand mixer. (Make sure that the whiskers are clean and dry). Add mild and agar agar in a small pan and boil it until agar agar disolves. Cool the milk and add it to the pumpkin mixture. Add 1/3 of the whipped cream into the pumpkin mixture at a time. Mix it gently. Pour the mixture into a small pudding size cups and chill it for an hour.
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