Pumpkin Cheesecake Mousse.
Pumpkin Cheesecake Mousse recipe:
- 1-1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces cream cheese
- 1 cup pumpkin puree
- 1-1/2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- In the bowl of a stand mixer, whisk the whipped cream on high speed until it begins to froth, a couple of minutes.
- Add powdered sugar and vanilla and continue beating until soft peaks form. Transfer the whipped cream to a bowl and set aside.
- In the bowl of the stand mixer add the cream cheese and beat on medium speed until smooth.
- Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary.
- Fold in all but one cup of the whipped cream and mix until completely smooth.
- Using a piping bag fitted with a large tip, pipe the mousse into 4-6 small ramekins.
- Optional: Line the bottom of the ramekins with crushed gingersnaps.
- Pipe a dollop of the reserved whipped cream on top of each ramekin and sprinkle with cinnamon.
- Chill for at least an hour before serving. Keep any leftovers chilled for up to two days.
INGREDIENTI:
- 1 bicchiere e 1/2 di panna
- 1 bicchiere di zucchero a velo
- 1 fialetta di vaniglia
- 3/4 bicchiere di formaggio spalmabile
- 1 bicchiere di puree di zucca
- 2 cucchiaini di cannella
- 1 cucchiaino di noce moscata
- 1 pizzico di zenzero
Montate la panna. Aggiungete poi lo zucchero a velo e la vaniglia e montate ma non fatela diventare troppo ferma.
Lavorate separatamente il formaggio con puree e spezie. Mettete da parte un bicchiere di panna e aggiungete il resto al composto di formaggio e zucca delicatamente.
Trasferite la mousse in una sac a poche.
Sul fondo delle formine potete mettere briciole di biscotti… poi riempite le formine e decorate con la panna rimanente e spolverizzate con cannella.
Ponete in frigo per almeno 1 ora.
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