Pumpkin Mousse Cake - A Step By Step Recipe With A Photo

I want to tell you another recipe on how to make pumpkin mousse cake with orange-ginger confit - you just lick your fingers! The cake is so tender that it just melts in your mouth!

Cooking description:

Mousse cakes are good because they require a minimum of baking, and they do not need to be insisted in the refrigerator all night - just leave the cake in the cold for 4 hours and you can serve. It is especially good to cook such a cake during pumpkin season, when it is fresh and juicy, so the mousse will turn out to be a beautiful orange color and will smell like pumpkin. For the mousse base, it is best to use orange-flavored yoghurt to give baked goods a pleasant citrus flavor.

Purpose: For lunch / For children / For an afternoon snack / For a festive table

Main ingredient: Vegetables / Pumpkin / Dairy products / Yogurt / Cereals / Semolina

Dish: Baking / Cakes / Sweet

Ingredients:

• Pumpkin - 550 Grams (150 g - in the base, 400 g - in the mousse)
• Sugar - 80 Grams
• Semolina - 110 Grams
• Salt - To taste
• Badian - To taste
• Orange - 350 Grams
• Ginger - 50 Grams
• Gelatin - 15 Grams (15g - in confit, 40g - in mousse)
• Water - 120 grams (120g - in confit, 200g - in mousse)
• Orange yogurt - 1 Liter
• Egg - 2 Pieces

Servings: 4

How to make Pumpkin Mousse Cake

1. Grind raw pumpkin in a blender, add sugar, semolina, eggs, salt and star anise. Stir until smooth. Place the dough in a parchment-lined baking dish (20 cm diameter). 2. Bake in an oven preheated to 180 degrees for 20-30 minutes. Prepare confit: pour gelatin with water and leave for 15 minutes to swell. Remove the zest from the orange, remove the white veins from the orange pulp. 3. Mix the zest with the pulp and juice of the orange, add the grated ginger, 150 ml of water and bring to a boil. Boil the mixture for 15 minutes, let it cool slightly. Heat the gelatin and add to the boiled orange. 4. Stir and pour the confit into a foil-lined dish. Send the confit to the freezer. Prepare the mousse: fill the gelatin with water and leave for 15 minutes to swell. Boil the pumpkin and beat with a blender until puree. 5. Mix the puree with yogurt,warmed gelatin and stir. Put the cooled base in a split mold (diameter 24 cm), covered with foil. Pour the mousse on top so that it is 1 cm higher than the base. 6. Place the cake in the freezer for 1 hour. Place the confit on top and pour over the mousse again. Send the cake to the freezer for 5 hours. Garnish with sweets or berries if desired. Enjoy your meal!