pumpkin mousse

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1489 Location: Maine

I am thinking about trying out a pumpkin mousse for T'giving. I would like to finish it off with something like a praline topping sprinkled over the top. I found a mousse recipe that sounds good, so just need the topping. Does anyone have a good recipe for a praline topping? If not, I was also thinking I could shave some chocolate curls over the top. I love chocolate and pumpkin together, but think the praline would seem more Thanksgiving-y.
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Steph

nancw · Joined: 04 Oct 2006 Posts: 1281 Location: Denver, CO

I didn't look, but have you posted the mousse recipe? I would like to try one for Tgiving. I can sub almond milk for any dairy.
Thanks!
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1489 Location: Maine

frantically looking on desk to find said recipe... I'll post it as soon as I find it Nance. It calls for whipping cream, which may be difficult for you to duplicate, but I'm wondering about putting some gelatin in a milk sub, and chilling till thickened, then whipping it sort of like you can do for whipped gelatin desserts. It might work.
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Steph

kb9oyo · Posted: Tue Nov 25, 2008 2:23 pm Post subject:

Steph: How would crushed peanut brittle work for your praline topping? Obviously, this would require some label reading on the peanut brittle package, but I would think that a safe gf version wouldn't be difficult to locate. I wouldn't mind seeing that pumpkin mousse recipe either.

Sue B.
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Sue Beyer

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1489 Location: Maine

Peanut brittle sounds good too! I may just make some pralines or toffee, and crumble them over the top, or put a whole piece, inserted in the top at a jaunty angle Laughing

, as a garnish.

Here's the recipe I think I'm going to use. I was going to use one from epicurean.com, but when I just re-read it, I realized it called for uncooked egg whites, which I won't use. That recipe still sounds good, but I'll have to play with it to get it safer.

Nance- also wondering about thickening some coconut milk with gelatin, and whipping it. I'll bet the c. milk would add a lovely delicate flavor. The recipe I planned to use originally also called for sour cream and cream cheese, which might entail too many substitutions for you to make it a viable recipe.
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Steph