Quick Pumpkin Mousse
Served best in a teacup.
Posted by Emily T.
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You Will Need (6 things)
- Blender
- 1 tsp Cinnamon
- 2 tbsp Ricotta
- 1 tsp Maple Syrup
- 100 g Pumpkin chopped into small pieces
- ½ tsp Ground Ginger
Steps (3 steps, 10 minutes)
-
1
Microwave the pumpkin pieces on medium for two minutes or until they start to squeak. They should be soft when poked with a fork, if not, microwave for another two minutes.
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2
Let the pumpkin cool, then blend with all the other ingredients (I find that usually the cooked pumpkin is sweet enough on it's own, so I only stir through the maple syrup post-blending if it needs it. Sweeten to your tastes and heart's content!)
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3
You can eat it as-is, like a warm pudding, or chill it for a half hour or so for a cold and creamy mousse.