Butter Pumpkin Mousse with Bonfire Sugar Shards

PSA: I’m done with Pumpkin recipes…. who am I kidding? I’m rocking these out until every Jack O Lantern has been scooped, carved, and devoured until it has no ass for any light to shine from...


This is a lighter take on some of the denser recipes associated with this time of year. Fluffy but full of those rich burnt caramel notes you need this time of year.


The Bonfire Sugar Shards add a Smokey, sweet crunch. The perfect foil to this fluffy spiced mousse. An extra dollop of Crème Fraiche to sharpen things up will never go amiss…


Mousse:


250ml Semi Skimmed Milk

40g Cornflour

100g Pumpkin Puree from a can

50g Unsalted Butter

145g Light Muscovado Sugar

450ml Double Cream

4 Eggs, separated

Pinch Salt

¼ tsp Pumpkin Spice Mix


Bonfire Sugar Shards:


200g Caster Sugar

1/8 tsp Smoked Paprika


Crème Fraiche to Serve

Method:


1. Mix the cornflour with a splash of milk until smooth and homogenous. Add the remaining milk and pumpkin and mix again until smooth. Whisk in the egg yolks and pumpkin spice and set aside.

2. Meanwhile add the butter to a pan, melt over a low heat and add the sugar. Increase the heat to high and bubble until the sugar has dissolved and you have a smooth mixture. Off the heat pour in 200ml of the cream and whisk until smooth.

3. Add 1/3 of this hot toffee to the egg mixture, whisking all the time. Pour this into the remaining 2/3 toffee and pop back over a medium heat.

4. Continue stirring with a wooden spoon, ensuring you reach into the sides of the pan until you have a thick, silky custard. Set aside to cool to room temperature, with a layer of cling film on the surface.

5. Once cool, beat the remaining crem to soft peaks and fold into your custard, 1/3 at a time.

6. Whisk the egg whites with a pinch of salt to stiff peaks. Take a spoonful and use this to loosen the creamy custard.

7. Fold in the remaining egg whites, 1/3 at a time until homogenous, taking care not to overmix.

8. Divide between glasses or bowls and chill for at least 4 hours.

9. Meanwhile make the shards. Take a large baking tray and line with non-stick paper.

10. Add the sugar and to a small pan and heat over a medium heat until the sugar has dissolved.

11. Without stirring, increase the heat to high and bubble until you have a caramel that is a rich amber in colour.

12. Swirl in the smoked paprika then remove from the heat and plunge the base of the pan into cold water to stop the caramel cooking further.

13. Using a spoon, drizzle shapes across your prepared trays with the caramel. Leave to set for 1-2 hours.

14. When set, arrange the shards on the mousses and serve with a good dollop of Crème Fraiche.