Finally, a non-intimitating mousse!
Mousse is a very scary word indeed. It usually refers to a recipe which takes up two pages in a cookbook and requires a dozen steps including whipping, folding and setting.
Like I said, I’m all for complicated kitchen endeavors when the time is right… but usually I want to make simple things. And my relationship with traditional mousse is further strained because it calls for sugar and cream, two things I cannot eat right now on the GAPS diet. And that is where this Creamy Pumpkin Mousse comes in!
For a thick, luscious result without eggs or dairy, I set coconut milk and pumpkin purée with gelatin. After is has set, I whiz it in a food processor and it transforms into a decadent mousse.
You may not believe that such simple ingredients and an odd technique could live up to those claims. And so I provided proof: