Kabocha Squash Mousse
Easy sweet mousse made with kabocha squash.
- 1 ¾ cup organic heavy cream
- 4 large egg yolks
- ⅔ cup coconut sugar
- 1 cup squash puree I used canned puree because it is super smooth
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- Dash of salt
- ⅛ teaspoon all spice
In a medium pot, add 1 cup of the heavy cream, squash puree, sugar, egg yolks.
Whisk to blend and cook on medium low heat until it is a thick pudding.
Do not boil.
Add spices and vanilla.
Cool in the refrigerator.
Use an electric mixer to beat the remaining ¾ cup of heavy cream until it forms stiff peaks.
Gently fold in the chilled squash mix.
Chill for 30 minutes before serving.
Serving: 1gCalories: 390kcalCarbohydrates: 25gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 233mgSodium: 94mgSugar: 24g