Name: Spicy pumpkin and hazelnut mousse
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 1/2 teaspoon gelatine; 1/3 cup (80ml) water; 1/2 cup (110g) caster sugar; 2 teaspoon grated lemon rind; 1/4 cup (30g) finely chopped, roasted hazelnuts; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup cooked mashed pumpkin; 1/3 cup (80ml) lemon juice; 4 egg whites

Ingredients

2 1/2 teaspoon gelatine

1/3 cup (80ml) water

1/2 cup (110g) caster sugar

2 teaspoon grated lemon rind

1/4 cup (30g) finely chopped, roasted hazelnuts

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup cooked mashed pumpkin

1/3 cup (80ml) lemon juice

4 egg whites

Method

1.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved; cool.

2.Blend or process sugar, rind, nuts, spices, pumpkin, juice and gelatine mixture until smooth; transfer to large bowl.

3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into pumpkin mixture.

4.Pour mousse into six ¾-cup (180ml) dishes; refrigerate until firm.

5.Serve topped with whipped cream and ground hazelnuts, if you like.

You will need to cook about 350g pumpkin for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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