Date: Wed, 9 Feb 2000 04:30:54 -0800
From: Pat Meadows (pat@meadows.pair.com)
Message-ID: (g5n2askfu7uoki25l1dt9ej349vomechio@4ax.com)
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.
kwvegan vegan