Imperial Sugar
Imperial Sugar

Mousse de Calabaza con Nueces (Pacanas) Acarameladas



    1. Combine gelatin and water in a small bowl and set aside.
    2. In a small saucepan combine remaining ingredients except whipping cream. Stir over medium heat until warm (130°F-150°F) but not boiling. Remove from heat.
    3. Place bowl with gelatin/water mixture in larger bowl with very hot water to melt gelatin. Add to pumpkin mixture. Set aside.
    4. In a cold bowl, whip 2 1/4 cups whipping cream to very soft peaks. Do not whip stiff.
    5. Before adding whipping cream, check pumpkin puree temperature; it should be between 80°F and 110°F and feel neither cool nor warm.
    6. Add whipping cream to pumpkin puree and fold together. Pour/scoop into glasses and place in refrigerator until ready to serve. 
    7. After 1 hour (or just before serving), whip remaining cream with 2 teaspoons sugar to firm peaks in a cold bowl.
    8. Decorate the surface with whipping cream and candied pecans. 
    Imperial Sugar Insight

    Make this recipe the day ahead. Can be stored in the refrigerator for up to 3-days. 

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