Nothing of that sort. Just grating, whipping lightly and then mixing in whatever proportion you like. Well, not measuring to grams I mean. And you do all this while your main course is cooking in a few pans over the gas stove.
You just need one burner free for five minutes total if you are making some four servings. Ten minutes for about a dozen servings. Some whipping and mixing takes another ten minutes or so and a lovely dessert is ready.
I had first seen this Pumpkin mousse in a magazine some eight years ago. I remember the time so accurately because I was in a place where glossy magazines were bought during travels only, getting them delivered at home was difficult. And cooking from these glossy magazines was fun.
It was photographed in a Chgampagne flute and the picture made me try the recipe almost immediately.
I used to make a traditional Pumpkin halwa till then, I still do that halwa but this mousse has become a quicker and tastier way to enjoy a pumpkin dessert.
There is a reason why I serve this dessert in stemmed glasses always, now you know that. Those slim Champagne flutes would be difficult if you consider practical convenience of digging your spoon in the dessert. The pictures of the glossy magazines :-) Practicality is considered in home made food only....
One more practical tip that was missing from the recipe in that glossy magazine. Choosing the right pumpkin for this dessert. There are so many varieties of a pumpkin and each one of them has a different flavor. We get baby pumpkins that taste almost like Zucchinis and yellow fleshed, green skinned pumpkins that are more rich in texture and flavors. The most flavorful ones are the tough skinned, bright orange yellow flesh ones. The skin has a dull peachy yellow color and the pumpkin is quite hard to dig in with a knife. These are medium sized, ripe pumpkins. And I am talking about the pumpkins available in India.
Once you have a slice of pumpkin and some fresh cream, you are about to go for this dessert. Feel free to add some whipped egg whites if you want a fluffy mousse texture.One large egg white will be enough for this recipe.
a slice of pumpkin weighing 250 gm
fresh cream or fresh homemade malai 2 cups (heavy whipping cream will be better, basically a cream that you can whip till soft peaks)
sugar 3-4 tbsp or to taste ( we normally like lightly sweetened desserts)
ghee 1 tsp
Chopped pistachios for garnishing
Peel the hard skin of the pumpkin and grate it.
Grease a thick base kadai/pan with the ghee and tip in the grated pumpkin and the sugar together.
Now place the pan on the burner and start stirring it. The mixture would get sweaty first, then it would start wilting and getting cooked.
See how it is still loose consistency when half cooked and when it is cooked perfectly for the mousse.
The sign of the mixture getting cooked is, a slight glaze that appears over the grated cooked pumpkin strands. Although they all look clumped together. They would get separated in the whipped cream mixture.
Keep this cooked pumpkin and sugar mix aside to cool down.
Whip the fresh cream till soft peaks stage. Keep in the fridge till required.
At the the time of assembling, mix the cooked pumpkin and the whipped cream lightly using a wire whisk till all the grated pumpkin strands get separated and look like an orange yellow mosaic pattern.
Pour into serving bowls or stemmed bowls/glasses and chill again before serving.
Garnish with chopped pistachios.
Serve and let your guests take time to relish it. Best enjoyed in slow motion.
Spreading smiles was never easier :-)
This dessert gives a deep satiety that comes with the dairy fat. I would also emphasise on keeping the sweetness low as much you can because the taste of the pumpkin is really really good with whipped cream. You would have to taste to believe it. Extra sweetness would mask the flavor of the pumpkin and so would any flavoring if you decide to experiment.
I know many of you would be tempted to add either cardamom or pumpkin pie spice to it. Try the recipe to the T first time and then decide whether you need some additional flavors.
Pumpkin cooked this way and the cream together would be magically satiating I tell you.
Cholesterol is not related to real, quality fats. It is related to carb loading repeatedly, that keeps your insulin active all he time...healthy fats are not the culprits..
Be sure, it IS a healthy dessert.