How To make Frozen Pumpkin Mousse
3/4 c WATER
3/4 c SUGAR
3 EGG WHITES
1 pn CREAM OF TARTAR
1 1/2 c PUMPKIN, pureed and drained
-well 1 ts PUMPKIN PIE SPICE
2 tb RUM
1 c WHIPPING CREAM, beaten until
-stiff peaks form In a heavy saucepan, boil water and sugar until syrup reaches soft ball stage (238-degrees F on a candy thermometer). While syrup is boiling, using an electric mixer, beat egg whites with a pinch of cream of tartar until stiff peaks form. With mixer running, pour hot sugar syrup into egg whites in a steady, thin stream. Continue beating until mixture is entirely cool (this may take more than 10 minutes). Fold in pumpkin and pie spice. Beat rum into whipped cream and fold into pumpkin mixture. Turn mousse into a souffle dish that has been fitted with a paper collar; freeze at least 4 hours. Remove mousse from freezer and place in refrigerator about 30 minutes before serving. Spoon into dessert dishes and serve with gingersnap cookies. From "The Hay Day Cookbook," by Sallie Y. Williams; Atheneum Food & Wine RT [*] Category 4, Topic 6 Message 3 Fri Nov 01, 1991 L.MAGEE [Linda] at 21:07 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Frozen Pumpkin Mousse's Videos
HOW TO MAKE THE BEST PUMPKIN CAKE ???? Pumpkin Pecan Mini Mousse Cake- Best Dessert For Autumn/Fall
Turn on SUBTITLES!!!
Activate the subtitles to enjoy my video in your language!
A mini cake everyone should try! Amazing cake that melts in your mouth! Prepare this wonderful cake and your family will thank you!
If you like my video:
▶ Subscribe & like & comment so that I can continue to create great content for you ^^
♡ Please Subscribe, share.♥
HOW TO MAKE THE BEST PUMPKIN CAKE ????
Pumpkin Pecan Mini Mousse Cake- Best Dessert For Autumn/Fall
THE BEST FALL CAKE EVER
The Best Pumpkin Cake, made with Pecan Sponge Cake, Pumpkin Ganache, Pumpkin Mousses and glazed with the most shiny Glaze!
You have never tasted a better Pumpkin Cake!!
You have to try this recipe, I'm sure you will love it!
I share my recipe so you can prepare this incredible marbled cake and surprise your loved ones!
I invite you to watch my other videos, you will surely enjoy making and savoring all my desserts:
Raspberry Tartlet:
FRENCH FRAISER:
THE BEST CARROT CAKE:
Best Tres Leches Cake:
The BEST WAFFLES RECIPE! :
-Content of this video-
0:00 Introduction
0:15 How to make the Shiniest Glaze?
1:36 How to make super moist Pecan Cake?
4:10 How to make Delicious Crumble Base for the Cake?
5:44 How to Delicious Pumpkin Ganache?
7:16 How to make the best Pumpkin Mousse?
9:01 How to Assemble the Pumpkin Cake?
10:29 How to Glaze the Mini Pumpkin Pecan Cake?
11:23 The presentation of the Pumpkin Pecan Mini Mousse Cake!
12:25 Pumpkin Cake Taste Test!
If you have questions or would like me to recreate one of your recipes, you can email me at: ankasinspirations@gmail.com.
Make sure you are subscribed to all MY YOUTUBE CHANNELS so you don't miss any of my videos:
Spanish:
Romanian:
English:
ASMR ANKAS KITCHEN:
ADD ME ON:
Instagram: Ankas Inspirations:
Ankas Fashion:
#pumpkin #mousse #mini #cake
Recipe Guiltless Pumpkin Mousse
Recipe - Guiltless Pumpkin Mousse
INGREDIENTS:
-1 (15 ounce) can solid pack pumpkin
●1 (1 ounce) box fat-free sugar-free instant vanilla pudding mix
●1 (8 ounce) container cool whip sugar-free fat-free frozen whipped topping
●pumpkin spice
60-Second Sweets: Pumpkin Mousse
Pumpkin's the star of the season—and Hallmark's new how-to video. Learn how to make this easy recipe:
5 minute - No Bake - Pumpkin Cheesecake Mousse - Easy Keto/Low Carb
Are you all ready for fall? I know I am and fall means all the yummy pumpkin recipes!!! This is a SUPER easy and decadent Pumpkin Keto Mousse.
Get the recipe here:
Please like, share and subscribe!
Visit my website for many more recipes:
Products I use and love:
Bob's Red Mill Super Fine Almond Flour -
Swerve Confectioners -
Island Fresh Organic Coconut Oil -
Lifesource Oat Fiber -
Brown Swerve -
Pure Vanilla Extract -
NOW Foods Coconut Flour -
Bob's Red Mill Shredded Coconut -
Ghirardelli Unsweetened Cocoa Powder -
Swerve Granular -
Nature's County Magnesium -
Sports Research High Potency Biotin -
Alive Once Daily Multivitamin -
FaceBook page:
Pinterest:
Instagram:
Twitter:
Please consider using the Affiliate Links used on this channel if you plan on purchasing any of the products used in my recipes. Proceeds are donated to help victims of human trafficking. To learn more about Vision Beyond Borders, please check out their website:
Thank you and God bless you!
FroYo Pumpkin Mousse Pie Recipe | Laura Clendenning
Follow along as Michela () and I make a healthy Thanksgiving dessert.
Here's the link for the full recipe: /
Please Comment, Like & Subscribe, if you haven't already! ❥
My Booty & Abs Program:
Contact:
My mail box: 991 Hornby Street (#152), Vancouver, BC, V6Z 1V3
------------------------------------------------------
❥ Online custom training & programs: /
❥ My credentials: BSKin, ISSA-CPT
------------------------------------------------------
My Sponsors:
❥ Precision Sports Supplements: /
❥ Perfect Shaker: (code PerfectLaura for 15% off)
❥ Yup Brands Protein Bars:
------------------------------------------------------
Follow me:
❥ Blog: /
❥ Instagram: /
❥ Facebook: /
❥ Twitter:
Pumpkin Mousse Cake Recipe ????
Pumpkin Mousse Cake Recipe ????
The recipe is designed for 6 individual cakes (110 ml each), using the Pumpkin silicone mold ????
Carrot Sponge Ingredients:
-eggs (105g)
-brown sugar (100g)
-salt (1g)
-oil (60g)
-natural yogurt 3% (65g)
-baked carrot puree (130g)
-flour (125g)
-baking powder (5g)
-pecans (30g)
How to bake Carrot Sponge:
1️⃣Preheat the oven to 160°C. Wrap the bottom of a 16cm cake frame with foil
2️⃣Whip the eggs, gradually adding the sugar and salt until light and fluffy
3️⃣Add oil, yogurt, and carrot puree, stirring each time
4️⃣Sift flour and baking powder into the mixture and gently stir until smooth
5️⃣Incorporate the baked and crushed pecans
6️⃣Bake for approx. 35min. Test doneness with a dry skewer
7️⃣Wrap the slightly warm sponge in cling film and refrigerate for 8hrs. Cut out a 4cm d and 2cm h rounds
Mango-Passion Fruit Coulis Ingredients:
-mango puree (90g)
-passion fruit puree (60g)
-sugar (30g)
-pectin NH (2,5g)
-lemon juice (2g)
How to make Mango-Passion Fruit Coulis:
1️⃣Mix the purees, and heat to about 40°C
2️⃣Mix sugar and pectin, gradually add to the puree, stirring constantly with a whisk. Boil for 10-15sec
3️⃣Add juice, stir
4️⃣Fill the silicone mold (sphere 4cm d) with coulis,place the sponge on top, cover with cling film, and freeze
Passion Fruit Mousse Ingredients:
-passion fruit puree (200g)
-gelatin sheets 200 bloom (7g)
-Italian meringue (115g)
-cream 33-35% (125g)
How to make Passion Fruit Mousse:
1️⃣Soak gelatin in cold water for 15 min
2️⃣Heat puree to 85˚C; add gelatin, stir until dissolved, and cool to 26-29˚C
3️⃣Prepare the meringue. Add the puree in 3 steps, mixing well each time
4️⃣Whip the cream to soft peaks and fold it into the mixture until smooth
How to assemble Pumpkin Mousse Cake:
1️⃣Fill each mold 2/3 full with mousse
2️⃣Place frozen coulis-sponge filling
3️⃣Flatten the cake bottoms by scraping off excess mousse
4️⃣Completely freeze
5️⃣Unmold the cakes one at a time, cover with chocolate glaze
6️⃣Defrost in the fridge for about 2-3hrs. Decorate with marzipan tails.Enjoy!❤️
Italian Meringue Ingredients:
-egg whites (90g)
-sugar (160g)
-water (55g)
How to make Italian Meringue:
1️⃣Add 1 tbsp of sugar from the total amount to the egg whites
2️⃣Add water to the remaining sugar and start to boil the syrup.
3️⃣When the syrup reaches a temperature of 110°C, begin whipping the egg whites on low speed. You should achieve a foam without any liquid egg white showing before the syrup reaches 118°C ????
4️⃣Slowly pour the syrup in a thin stream into the egg whites while continuing to whip them
5️⃣Increase the speed to medium and whip the meringue to stiff peaks. The temperature of the ready meringue should be around 38°C
6️⃣Note that the entire batch will be more than needed, so weigh out the amount you require ????
Chocolate Glaze Ingredients:
-white chocolate 32% (125g)
-cocoa butter (125g)
-yellow fat-soluble food coloring
-orange fat-soluble food coloring
How to make Chocolate Glaze:
1️⃣Melt the white chocolate and cocoa butter, then mix them
2️⃣ Pour the mixture into a measuring cup, add food coloring, and blend at low speed, being careful to avoid creating bubbles
3️⃣Cool the glaze to 40-45˚C and use ????
#mousse #pumpkins #moussecake #carrotcake #pumpkincake #passionfruitmousse #pumpkindessert #videorecipe #chocolateglaze