Mascarpone Pumpkin Mousse

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Mascarpone Pumpkin Mousse

Recipe type: Yield: 1 – 15 Prep time: Cook time: Total time:


Here is the recipe for the Mascarpone Pumpkin Mousse, provided by Chef Salvador Acosta (assistant pastry chef).

Ingredients:

Fresh Egg White | X1: 3 | X15: 45Fresh Yolks | X1: 3 | X15: 45Sugar | X1: ½ cup | X15: 4.5 lbsMascarpone Cheese | X1: 8 oz. | X15: 7 lbsPumpkin Spice | X1: 1 tsp | X15: 1.35 oz.Pumpkin Puree | X1: 1 cup | X15: 8 lbs.Heavy Cream | X1: 16 oz. | 7 ¾ qt.Multiple Crushed Oreos

Directions:

  1. Spread one layer of crushed Oreo per cup
  2. Cook yolks with half of sugar on water bath for 3 or 4 minutes
  3. Combine pumpkin puree, spices and mascarpone. Mix well until smooth.
  4. Whip heavy cream and set aside.
  5. Whip egg white with the rest of the sugar.
  6. Mix together cooked yolks and mascarpone pumpkin mix.
  7. Add meringue folding it then add whipped cream folding it as well

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