Mousse is a very scary word indeed. It usually refers to a recipe which takes up to 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 an anti-inflammatory, grain free diet. And that is where this Paleo 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 and paleo-friendly mousse.
You may not believe that such simple ingredients and an odd technique could live up to those claims. But the proof is in the pudding
- 1 cup light coconut milk or homemade coconut milk
- 4 tsp. gelatin (I recommend this grassfed gelatin) Use 2 tsp. if using full-fat coconut milk
- 1/2 cup pumpkin puree
- 1/2 tsp. vanilla extract, optional
- 1/4 tsp. cinnamon
- Large tablespoon of raw honey, to taste
- In a small bowl, mix together the gelatin and 1/4 cup of the coconut milk. This makes the gelatin dissolve without clumps later. Bring the remaining 3/4 cup coconut milk to a simmer in a small sauce pan. Turn off the heat and whisk in the gelatin mixture until dissolved. Whisk in the pumpkin puree. Chill until set, at least 4 hours.
- In a food processor, blend the set coconut milk/pumpkin with the vanilla, cinnamon and honey. It will appear to be clumpy, but keep blending and it will become smooth, creamy, and thick. Taste and adjust honey. This is best served right after whipping. You can store it in the fridge and re-whip it.