Ingredients
- 1 cup heavy whipping cream
- 16 ounces cream cheese, softened
- 1 cup pureed Robin’s Koginut Squash, cooled
- Confectioners’ sugar, to taste
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3 teaspoons Chinese five spice
- 1/4 cup granulated sugar
- 1/2 cup pistachios, shelled
- Salt to taste
Directions
For the Mousse
Step 1
In a stand mixer or handheld beater, whip heavy cream, vanilla and confectioners sugar to stiff peaks, keep cool in refrigerator
Step 2
In a 400 degree oven, roast one whole robin’s koginut squash, or any other winter squash of choice, until tender. Cut in half, scoop out seeds and remove squash from skin. Puree cool in refrigerator.
Step 3
Next with stand mixer or beater, whip cream cheese with cooled squash, brown sugar and 2 teaspoons of Chinese Five Spice Powder
Step 4
Slowly fold in the whipped cream until incorporated. Season with salt.
Step 5
Let mousse cool in fridge overnight.
For Candied Pistachios
Step 6
In a nonstick pan, add in sugar, and 1 teaspoon of Chinese Five Spice Powder over medium heat. Continue stirring until sugar begins to melt. Slowly add in drops of water as necessary to keep the sugar mixture, liquid. Add in pistachios and coat in the sugar mixture. Remove from pan onto a nonstick surface, to cool.
Step 7
To serve place the mousse in a serving bowl and top with candied pistachios.
Reviews