Hokkaido pumpkin mousse with coconut-ricotta cream, oat-nut crumble, and clementine sauce (variant e2d3cc1a) - photo 1
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Hokkaido pumpkin mousse with coconut-ricotta cream, oat-nut crumble, and clementine sauce (variant e2d3cc1a)

Desserts Vegetarian Dishes 90 min Medium 6 wyświetleń ~24.50 PLN - (0)
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Description

A delicate, seasonal dessert based on sweet, roasted Hokkaido pumpkin, combined with creamy ricotta and velvety coconut milk. Topped with a crunchy oat-nut crumble that adds texture, and a fresh clementine sauce with a hint of cinnamon introduces citrus-spicy notes that brighten the flavor of the pumpkin. The dessert is visually appealing: intensely orange mousse in transparent cups, golden crumble, and shimmering, bright orange sauce. Perfect for winter and early spring gatherings — serve it as an elegant dessert after dinner or as a sweet snack during a party. The richness of textures (smooth mousse, creamy center, crunchy topping) and harmonious composition of flavors (sweet pumpkin, creamy ricotta, tangy clementines, cinnamon) make the dessert both delicious and eye-catching.

Ingredients Used

Ingredients (17)

Servings:
6
  • Dynia hokkaido (miąższ) 800 g
  • Rapeseed oil 15 g
  • Brown sugar 80 g
  • Egg 2 szt.
  • Ricotta 250 g
  • Coconut milk (creamy) 200 ml
  • Oat flakes (mountain) 100 g
  • Wheat flour 60 g
  • Butter 60 g
  • Chopped walnuts 80 g
  • Clementines (pulp and juice) 400 g
  • Lemon juice 15 ml
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey (optional, for drizzling) 60 g
  • Pistachios (optional, for topping) 30 g
💰 Szacowany koszt dania: ~24.50 PLN (4.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). If you are using a whole Hokkaido pumpkin: cut it in half, remove the seeds and membranes with a spoon, and then cut the flesh into even pieces (about 3-4 cm). If you have ready-made flesh, just cut it into pieces. Place the pumpkin pieces on a baking sheet lined with parchment paper, skin side down (if there is skin), drizzle evenly with rapeseed oil, and sprinkle with half of the brown sugar (40 g). Bake for 30-35 minutes, until the flesh is soft and starts to brown slightly — you can check this by inserting a small knife: the knife should go in smoothly and without resistance.

Ingredients: Dynia hokkaido (miąższ), Rapeseed oil, Brown sugar
Use a large baking tray lined with parchment paper. If the pieces are uneven, bake the larger ones longer. Do not bake at a lower temperature for too long, as the pumpkin will lose its intense flavor — 200°C provides nice caramelization.
2

After baking, remove the pumpkin and let it sit for 10 minutes to cool slightly. Then, remove the skin (if you want; Hokkaido can be left on, but for a smoother puree, I recommend removing it) and place the soft flesh into a large bowl or food processor. Blend until smooth — it should be creamy and free of larger lumps.

Ingredients: Dynia hokkaido (miąższ), Coconut milk (creamy)
If you are using an immersion blender, use a tall container. If the puree is too dry, add 1-2 tablespoons of coconut milk to achieve a silky consistency.

Pumpkin cream

3

To the warm pumpkin puree, add eggs (120 g), ricotta (250 g), the remaining half of the sugar (40 g), vanilla extract (5 ml), 2 teaspoons of cinnamon (4 g), and a pinch of salt (1 g). In a bowl, beat everything together with a hand mixer or in a food processor on medium speed for 1-2 minutes, until the mixture is smooth and homogeneous. The mixture should have a uniform, creamy consistency and be free of ricotta lumps.

Ingredients: Dynia hokkaido (miąższ), Egg, Ricotta, Brown sugar, Vanilla extract, Ground cinnamon, Salt, Coconut milk (creamy)
Use a hand mixer or a stand mixer with a mixing attachment. If the mixture is too runny, set it aside for 5 minutes — it should thicken slightly thanks to the ricotta. Do not whip for too long to avoid overly aerating the cream.

Baking the cream

4

Transfer the cream to small heatproof ramekins or glass bowls, filling them about 3/4 full. Place the ramekins on a baking sheet and pour hot water into the sheet halfway up the sides of the dishes — this will protect the delicate structure of the cream. Bake at 160°C for 20-25 minutes, until the cream is set at the edges, but the center still jiggles slightly when shaken. After baking, remove from the oven and let cool.

Ingredients: Egg, Ricotta, Dynia hokkaido (miąższ)
Use a heatproof dish for the water bath and make sure the water is hot but not boiling. Test with your finger: the center should 'jiggle' like jelly, not be liquid.

Oat and Nut Crumble

5

In a bowl, combine oats (100 g), flour (60 g), chopped walnuts (80 g), remaining sugar (if any, or add 10 g of extra sugar if you prefer a sweeter crumble), and 60 g of cold butter cut into cubes. Rub the butter with your fingers into the dry ingredients until pea-sized clumps and smaller crumbs form. The crumble should be sticky and hold together in small lumps; it should not be completely dry.

Ingredients: Oat flakes (mountain), Wheat flour, Chopped walnuts, Butter, Brown sugar
Use a knife to chop the butter or two forks if you don't want to do it with your fingers. Chilled butter gives a better, crispier texture after baking.
6

Heat a skillet over medium heat (preferably non-stick) and add the prepared crumble. Toast for 6-8 minutes, stirring frequently with a wooden spoon, until golden and fragrant. Be careful not to burn it — after 6 minutes, check the color: it should be evenly golden, with the nuts slightly toasted.

Ingredients: Oat flakes (mountain), Wheat flour, Chopped walnuts, Butter, Brown sugar
Use a large skillet so the crumble doesn't clump together. If you prefer, you can also bake the crumble in the oven at 180°C for 10-12 minutes, stirring halfway through.

Clementine sauce

7

Place the peeled clementines (400 g) into a saucepan — remove any white fibers and seeds — along with the lemon juice (15 ml) and 2 teaspoons of cinnamon (4 g). Cook over medium heat for 8-10 minutes, until the fruit breaks down and the sauce thickens slightly. If you want a smooth sauce, blend everything with an immersion blender until uniform and strain through a sieve. The sauce should be smooth, slightly glossy, and aromatic with citrus.

Ingredients: Clementines (pulp and juice), Lemon juice, Ground cinnamon
Use a small saucepan with a thick bottom to prevent the juice from burning. If the sauce is too thin after blending, cook for an additional 2-3 minutes.

Cooling

8

After cooling the cream (step 4), chill the ramekins in the refrigerator for at least 1 hour — the cold cream will be thicker and easier to spread. The crumble will also become crispier after cooling. Cool the clementine sauce to room temperature, then place it in the refrigerator if you want to serve it cold.

Ingredients: Clementines (pulp and juice)
If you rush and put the hot cream in the fridge, condensation may form and water may appear on the surface — it's better to cool it down before chilling.

Assembly and serving

9

At the bottom of the cups (if you are using glass ones), you can add 1-2 tablespoons of clementine sauce, then fill with the chilled pumpkin cream up to 3/4 of the height. Generously sprinkle with the oat-nut crumble on top. Decorate with a few clementine segments or thin slices of fresh clementine, if desired. Optionally, drizzle lightly (teaspoon) with honey and sprinkle with chopped pistachios (optional). Serve immediately or keep in the refrigerator until serving.

Ingredients: Clementines (pulp and juice), Dynia hokkaido (miąższ), Oat flakes (mountain), Chopped walnuts, Pistachios (optional, for topping), Honey (optional, for drizzling)
Use wide bowls or clear cups to make the layers visible. Add the crumble just before serving to keep it crunchy.

Additional tips

10

If you are preparing the dessert in advance: keep the crumble and sauce separate. The chilled cream can be made a day ahead and kept covered in the fridge. It's best to toast or bake the crumble just before serving to maintain its crunchiness.

Use an airtight container to store the crumble so it doesn't absorb moisture. Keep the sauce in a separate jar.

Fun Fact

💡

Hokkaido pumpkin comes from Japan and is distinguished by its edible skin, which gains flavor when roasted — as a result, the flesh is often more aromatic than pumpkins with thick, inedible skin.

Best for

zimowe przyjęcie świąteczny deser kolacja z przyjaciółmi popołudniowe spotkanie przy kawie

Tips

🍽️ Serving

Serve the dessert in transparent cups to showcase the layers. You can also place a sprig of mint or fresh coriander leaves on the plate (for color contrast). If serving at an elegant gathering, add a small scoop of whipped cream next to it and a slice of clementine.

🥡 Storage

Pumpkin cream: store covered in the fridge for up to 48 hours. Clementine sauce: in an airtight jar for up to 5 days in the fridge. Crumble: in an airtight container at room temperature for up to 3 days; after a longer time, it loses its crunch. Reheating: you can warm the crumble in the oven for 5 minutes at 170°C to regain its crunch. Do not reheat the cream — it's better served cold or at room temperature.

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