Pumpkin Mousse


Rating: 3.00 / 5.00 (14 Votes)


Total time: 1 hour

Ingredients:


















Instructions:

Sauté onion in olive oil, add pumpkin and deglaze with vinegar and white wine. Add vegetable stock and boil well with the spices and reduce to a minimum.In a blender with yogurt and sour cream and then pass the mass through a hair sieve.Then weigh the finished mass and stir in the soaked and dissolved gelatin as needed. (For half a liter of mass, 8 sheets of gelatin).Now 120 g of whipped cream under this mass pull. Line the terrine form with ham and fill in the mass. Leave to cool for at least 4 – 5 hours. Then cut open and garnish with various leaf salads.

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