Light, tasty, and easy to make, this is a great dessert option for family gatherings and fun get-togethers.

1 14oz can sweetened condensed milk

1 15oz can pumpkin puree

1/4 teaspoon sea salt

3 cups heavy cream

Cinnamon, if desired.

  1. Heat condensed milk in a medium saucepan over medium heat.  Cook, stirring constantly with a rubber spatula, until milk begins to darken in color, about 10-12 minutes.  Stir in pumpkin puree and salt, and continue to cook, stirring often, until mixture begins to bubble, resembling polenta, about 4 minutes.  Strain mixture through a fine mesh sieve, and set aside to cool.
  2. Using an electric mixer set on medium, whip cream to medium peaks in another large bowl.  Transfer one third of the cream to a small bowl, cover, and chill until ready to use.  Mix a few spoonfuls of the remaining whipped cream into the pumpkin mixture to lighten, then fold remaining cream into the mixture.  Transfer to a 2 quart dish and chill at least 3 hours before serving.
  3. When ready to serve, gently whip reserved cream, and top each Croccantini with pumpkin mousse, and a dollop of cream.  Top with a dash of cinnamon, if desired.
Original recipe found at epicurious.com
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