Frank's Recipes! Pumpkin Mousse with Gingersnap Crumbs

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Pumpkin Mousse with Gingersnap Crumbs

Yield: About 6 servings

Mostly pure pumpkin, and highly seasoned with lemon, maple, and sweet spices, this vegan mousse is lightened by the presence of whipped silken tofu. The tofu is utterly neutral in flavor, but adds a wonderful creamy texture, as well as a big hit of protein.

1 10-ounce box soft silken tofu
1/2 cup maple syrup
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
A pinch of ground cloves
A pinch of salt
3 cups (1 29-ounce can) solid-pack pumpkin
8 gingersnaps (2-inch diameter), crushed with a rolling pin

Place everything except the pumpkin and the gingersnaps in a blender, and puree until smooth.

Add half the pumpkin, and puree again. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.

Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs. Serve immediately, so the crumbs won't turn soggy.

NOTE:
You can substitute cooked squash or sweet potato for the pumpkin.

This keeps well for up to a week, if stored in a tightly covered container in the refrigerator. Don't add the gingersnap crumbs until the very last minute � they don't stay crisp for long.