
I am a big fan of all type squash and I grew up with it when my mum would fry it soft but not mushy with the dried shrimps and garlic. The most similar type of squash in taste and texture that I get here is the butternut squash and I cook it the same way. However, Curry is the opposite who thinks pumpkins and squash are a bit mushy for his palate and I think most men do too. I would love to bake a pumpkin pie for Thanksgiving but first I have to make him practise eating this pumpkin mousse cake first!
As I have no idea on how to really cut up a whole pumpkin and wouldn't wan
t to do it, I used canned pumpkin for this mousse cake. Straight out from the can, it tasted like a pumpkin, earthy and heavy but not sweet. For 1 cup of this mashed pumpkin, I added 1/2 cup of sugar. As I am a die hard fan of all things mini and cute, I used a mini heart shaped pan which has 12 sections with detachable bottoms, which is a must for mousse cakes. I guess I would have to use the whole can of pumpkin if I was to make a usual size cake. But for a start, I will do it small. Alot of work but worth it.

For the base, I made an ordinary genoise cake. Perhaps this is the first time I got to beat the eggs to triple the volume with the KitchenAid mixer, the sponge really baked beautifully. Initially I wanted to put some red streaks coloring into the sponge cake itself to reflect the autumn color but I forgot about it once the batter was already in the oven. The addition of jellied lingonberry jam was an afterthought and luckily, it turned out nice. As the mini pans were small, approximately 3 inches each if not less, it was quite difficult to estimate on how much batter should I scoop into each. I filled each to 1/2 full and true that the beating of the eggs was very successful this time, the sponge cake rose high and mighty during the baking! So I had to do the extra work of releasing each and every one to cut the sizes to 1/2 as to make space for the pumpkin mousse which is to fill the top part.
I added some gelatin
3 comments:
yummm....
Yummy Yummy~ :D
interesting.. hmm... recipe leh.. hehe
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