Pumpkin Coffee Mousse

I have never used Pumpkin other than in Erisseri and Avial {yes I do add some pumpkin pieces in my avail…it’s really tasty:) }….. So when I got some leftover pumpkin after making Avial I wanted to try this Mousse which I had bookmarked from Archana’s blog long ago….. Loved the wonderful blend of flavors in this mousse… I wasn’t able to pipe the mousse so perfectly like her ;) …nevertheless enjoyed every spoonful….



Pumpkin Coffee Mousse
(Adapted from Spicyana)

Ingredients:
Pumpkin puree –1/2 cup (followed DK’s method to make Pumpkin Puree)
Sugar – 1/2 cup + ¼ cup
Heavy whipping cream – 1 1/2cups
Instant coffee granules – 11/2 tsp
Nutmeg powder + Cinnamon powder – ¼ tsp



Method:

• Mix pumpkin puree with sugar.
• Cook in medium heat with constant stirring till sugar is completely dissolved.
• Add coffee granules, spice powders and mix well.
• Cool thoroughly.
• Meanwhile beat whipping cream with ¼ cup sugar till peaks hold shape.
• Gently fold in the whipped cream to the pumpkin mixture.
• Spoon (or pipe) the mousses into serving cups and chill for at least 2 hours before serving.