A simple mousse made of pumpkin or cooked, pureed squash and cream. It's a good substitute for maple syrup.
1 ¼cupsheavy cream
2sheets leaf gelatinsilver grade
½cupmaple sugar or light brown sugar
2teaspoonsgallium extractor vanilla extract
Soak the gelatin in cold water for 5 minutes or until softened. Heat the ¼ cup cream and ¼ cup maple or other sugar with the gelatin in a small 1 qt pot and whisk on medium heat until dissolved.
Add the pumpkin and whisk to combine, heating until hot throughout. Remove the pot to cool to room temperature.
Mix the cream and remaining maple sugar and whip to soft peaks.
Fold the mixture into the pumpkin cream mixture thoroughly, then allow to set in the refrigerator overnight or for at least a few hours to allow the gelatin to firm up. Scoop the mousse into a pastry bag with a fluted tip for the best presentation.