Pumpkin Mousse with Gingersnap Crumbs
11/16/03 02:48 PM
Shanna, maybe this is what you're looking for! I found it on a vegan website (but I don't remember exactly where ) and saved it to my computer a while ago. I've never tried it, but it looks fabulous, with or without the gingersnap crumbs! This is the recipe exactly as I saved it:
Pumpkin Mousse with Gingersnap Crumbs (I've never used the gingersnap crumbs, though!)
1 12.3 oz box silken tofu 1/2 cup maple syrup 1 tsp lemon zest 1/4 cup fresh lemon juice 1-1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp ground ginger pinch of ground cloves 3 cups (One 29 oz can) solid pack pumpkin 8 gingersnaps, crushed with a rolling pin
Place everything except pumpkin and gingersnaps in a blender or food processor and process until smooth. Add half the pumpkin, and puree again. Transfer to a medium sized bowl and beat in the remaining pumpkin until it becomes uniformly creamy. Cover tightly and chill for several hours or overnight, to let the flavors combine and deepen. (THIS IS REALLY IMPORTANT! It doesn't taste half as well right away as 6-8 hours or more later). To serve, spoon into decorative bowls and sprinkle with the gingersnap crumbs. Serve right away so crumbs don't get soggy.
Yield: about 6 servings.
(Can substitute cooked squash or sweet potato for the pumpkin - I haven't done this, though). It keeps well for a couple of days in the fridge.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield