Pumpkin Mousse with Candied Orange & Hazelnut Soil
Ingredients

For the Pumpkin Mousse:

250 g pumpkin purée (roasted and blended smooth)

200 ml heavy cream, whipped to soft peaks

2 egg yolks

60 g sugar

2 gelatine leaves (or 1 teaspoon powdered gelatine)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of nutmeg

Pinch of salt

For the Candied Orange:

Zest of 2 oranges, cut into thin strips

200 g sugar

200 ml water

For the Hazelnut Soil:

100 g hazelnuts, toasted

40 g brown sugar

30 g butter, melted

Pinch of salt

Directions
1. Make the Pumpkin Mousse

Soak gelatine in cold water (if using leaves).

In a bowl, whisk egg yolks with sugar until pale.

Heat pumpkin purée gently, then add softened gelatine (or dissolved powdered gelatine). Stir until smooth.

Add vanilla, cinnamon, nutmeg, and a pinch of salt. Let cool slightly.

Fold in whipped cream until airy. Spoon into glasses or molds. Chill for at least 3 hours.

2. Prepare the Candied Orange

In a saucepan, combine sugar and water, bring to a boil.

Add orange zest strips and simmer until translucent, about 15–20 minutes.

Drain and cool on parchment paper.

3. Make the Hazelnut Soil

Pulse toasted hazelnuts, sugar, melted butter, and salt in a food processor until crumbly, resembling soil.

Spread on a baking tray and bake at 170 °C (340 °F) for 10 minutes, until lightly golden. Cool completely.

4. Assemble and Serve

Spoon hazelnut soil onto plates or over mousse glasses.

Garnish mousse with candied orange strips.

Serve chilled with extra toasted hazelnuts if desired.

Time Estimates

Prep Time: ~25 minutes

Cooking Time: ~25 minutes

Chilling Time: ~3 hours

Total Time: ~3 hours 50 minutes

Servings: 6