3 Ingredient Pumpkin Mousse
1 14oz can sweetened condensed milk
1 15oz can pumpkin puree
1/4 teaspoon sea salt
3 cups heavy cream
Cinnamon, if desired.
- 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.
- 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.
- 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