Layered pumpkin-orange mousse with vanilla yogurt foam, nut-oat crumble, and candied peel - photo 1
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Layered pumpkin-orange mousse with vanilla yogurt foam, nut-oat crumble, and candied peel

Desserts Cakes and Bakes 90 min Medium 6 wyświetleń ~32.03 PLN - (0)
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Description

A modern, seasonal dessert combining a creamy pumpkin mousse with a distinct hint of orange and ginger, a light vanilla-yogurt foam, and a crunchy nut-flavored crumble. The whole is complemented by shiny strips of candied orange peel and a velvety caramel-ginger sauce. Aesthetically served in glasses or on a plate, it creates an attractive composition of colors and textures: golden-orange mousse, white foam, and golden crumble. This dessert is perfect as a fancy ending to a meal in the autumn-winter season, at holiday gatherings, or during dinners when you want to impress with both appearance and taste.

Ingredients Used

Ingredients (18)

Servings:
6
  • Orange 0.8 szt.
  • Brown sugar 80 g
  • Egg 2 szt.
  • 30% cream 100 ml
  • Egg white 60 g
  • Butter 50 g
  • Wheat flour 80 g
  • Oat flakes 60 g
  • Chopped hazelnuts 80 g
  • Honey 40 ml
  • Lemon juice 20 ml
  • Greek yogurt 200 g
  • butternut squash 400 g
  • 🌿 Przyprawy
  • Fresh ginger (grated) 10 g
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pestki granatu 80 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~32.03 PLN (5.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin-Orange Mousse

1

Preheat the oven to 200°C (top and bottom). Cut the pumpkin in half, remove the seeds and membranes with a spoon, and cut the flesh into larger pieces. Place the pieces on a baking sheet lined with parchment paper, skin side down. Bake for 35–40 minutes until the flesh is very soft and starts to caramelize slightly at the edges — a fork should go in smoothly. After cooling, scoop out the flesh and weigh it (you should have about 400 g left).

Ingredients: butternut squash
Use a large baking tray and a chef's knife to cut the pumpkin; if the pumpkin is hard, first cut the skin with the knife. Roasting brings out the sweetness — do not shorten the time if the pumpkin is not soft.
2

Grate the orange zest in a thin layer (avoid the white bitterness) and squeeze the juice. In a blender, place the roasted pumpkin flesh, 2/3 of the orange zest (save some strips for candied peel), juice from the orange (from the whole orange), grated ginger, 40 g of sugar, lemon juice, and 1/2 teaspoon of cinnamon (about 1 teaspoon = 2 g, so use half the amount listed in the ingredient). Blend until smooth puree. Check the taste and add more lemon juice or sugar if needed.

Ingredients: butternut squash, Orange, Fresh ginger (grated), Brown sugar, Lemon juice, Ground cinnamon
Use an immersion blender in a tall container or a countertop blender. Carefully grate the zest — it's best to use a citrus zester.
3

Prepare the egg base: in a bowl, whisk the whole eggs (120 g). Pour about 1/3 of the pumpkin puree into a small pot and heat it until hot (but not boiling) — it should be pleasantly warm, about 60–70°C. Gradually pour the warm puree into the eggs (tempering) while mixing with a whisk, then pour the entire mixture back into the pot with the remaining puree.

Ingredients: Egg, butternut squash
Use the tempering method to prevent the eggs from curdling. Stir vigorously and pour in a thin stream. The dish should be heatproof.
4

Cook everything over very low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the spoon (about 6–8 minutes). If you have a thermometer, aim for a temperature of about 80–82°C (do not let it boil). Once thickened, remove from heat, add the butter, and mix thoroughly until melted. Set aside to cool to room temperature.

Ingredients: Brown sugar, Butter, butternut squash, Ground cinnamon
Use a heavy pot with a thick bottom to avoid burning. Stir constantly, moving around the bottom to prevent the mixture from sticking.
5

Whip the 30% cream to soft peaks (do not overwhip) — it's best to use a chilled bowl and beaters. Add the Greek yogurt to the cooled puree and gently mix. Then, gently fold the whipped cream into the puree using a spatula in a cutting motion until the mixture is smooth and fluffy. Chill in the refrigerator for at least 30 minutes to allow the mousse to set slightly.

Ingredients: 30% cream, Greek yogurt, butternut squash
Use a hand mixer or a stand mixer with a whisk to whip the cream. Make sure the puree is not hot, otherwise the cream will melt.

Vanilla yogurt mousse

6

Prepare Swiss meringue (without raw egg whites): in a clean bowl, place the egg whites and 30 g of sugar (measured from the total amount). Set the bowl over a pot of gently simmering water (double boiler), making sure the bowl does not touch the water. Heat and stir the mixture until the sugar dissolves and the mixture is warm to the touch (about 65–70°C) — you can check by rubbing it between your fingers; you should not feel any sugar crystals. Then transfer the bowl to a mixer and whip to a stiff, glossy meringue. Leave to cool slightly.

Ingredients: Egg white, Brown sugar
Use a clean, fat-free metal bowl and a whisk. This is a safer method than beating raw egg whites – you heat them over steam.
7

In a bowl, mix Greek yogurt with the reserved teaspoon of orange zest and optionally a bit of vanilla (if you have it). Gently fold in 1/3 of the whipped egg whites to even out the consistency, then gradually and gently incorporate the rest of the egg whites, keeping as much air as possible — this will create a light, vanilla-yogurt mousse.

Ingredients: Greek yogurt, Egg white, Orange
Use a spatula to turn the bottom of the bowl upside down to avoid losing fluffiness. If the foam falls, chill everything for 10–15 minutes in the refrigerator.

Nutty Oat Crumble

8

Preheat the oven to 180°C. In a bowl, combine the flour, oats, chopped hazelnuts, 20 g of sugar (the rest from the total), a pinch of salt, and the cold butter cut into pieces. Rub the mixture with your fingers (or use a kitchen knife) until the ingredients are combined and form clumps the size of pea grains. Spread the crumble evenly on a baking sheet and bake for 12–15 minutes until golden; halfway through baking, stir to ensure even browning. Once baked, let it cool, breaking up larger pieces with your hands.

Ingredients: Wheat flour, Oat flakes, Chopped hazelnuts, Butter, Brown sugar, Salt
The best is cold butter – quick rubbing with your fingers gives a distinct texture. For baking, use parchment paper and a flat baking sheet.

Candied orange peel

9

From the thinly peeled orange zest (keep as much as you have left), cut thin strips. In a small pot, place 100 ml of water and 40 g of honey, add the zest strips and simmer gently for 12–15 minutes until the strips become translucent. Remove the zest and place it on a rack to dry; you can leave them to dry slightly or roll them in a bit of sugar for shine.

Ingredients: Orange, Honey
Use a zester when peeling the oranges, and for cutting thin strips, use a small sharp knife. Be careful with the hot syrup – the splattering sweet water is hot.

Caramel Ginger Sauce

10

In a medium skillet, melt 30 g of brown sugar over medium heat, stirring until it turns amber (be careful not to burn it). Remove from heat and carefully pour in 40 ml of cream (the rest of the cream can be set aside), stirring – the sauce may bubble. Add 10 g of grated ginger and 10 g of butter, mixing until combined. If the mixture is too thick, add 1–2 tablespoons of water. Add a pinch of salt to balance the flavor. Set aside to cool slightly.

Ingredients: Brown sugar, 30% cream, Fresh ginger (grated), Butter, Salt
Caramel reaches very high temperatures — work carefully and use a wooden spoon. If you don't feel confident with caramelizing, you can dissolve the sugar in a small amount of water and heat it until it browns.

Assembly and decoration

11

Prepare 6 elegant glasses or plates. Sprinkle a layer of crumble at the bottom (about 15–20 g). On top of the crumble, squeeze a layer of pumpkin puree (about 80–90 g), then a layer of vanilla yogurt mousse (about 40–50 g). Repeat with a thin layer of puree and finish with crumble and a few strips of candied peel. Finally, drizzle each dessert with a teaspoon of warm caramel-ginger sauce just before serving. Additionally, you can sprinkle with pomegranate seeds and toasted pumpkin seeds for color and crunch (optional).

Ingredients: Pestki granatu, Roasted pumpkin seeds, Honey
Use a piping bag or spoon for aesthetically layering; if you are preparing the dessert in advance, keep the sauce separate and add it just before serving.

Serving and final tips

12

Serve the dessert chilled, preferably 15–20 minutes after assembly (to let the flavors meld). If you prepared a larger amount of mousse and foam in advance, store them in covered containers in the refrigerator for up to 24 hours. Add the candied peel and sauce just before serving to maintain the textures.

For decoration, use small tweezers to precisely arrange the strips of peel and pomegranate seeds. Be careful not to soak the crumble before serving.

Fun Fact

💡

In many cultures, pumpkin was originally used mainly in savory dishes; it was only in modern cuisine that pumpkin gained popularity as a base for desserts due to its natural sweetness and creamy texture.

Best for

Przyjęcie jesienne Świąteczna kolacja Romantyczna kolacja

Tips

🍽️ Serving

Serve in transparent glasses to highlight the layers; add a bit of warm sauce just before serving. You can also serve a portion on a flat plate — spread the crumble under the mousse and shape the foam into a quenelle using a spoon. For a more impressive version, use edible flowers and fresh pomegranate seeds.

🥡 Storage

Store the puree and crumble separately: the puree and mousse in a closed container in the fridge for up to 24 hours; the crumble in an airtight container at room temperature for up to 3 days. Candied peels can be stored on a tray in a dry place for a few days. Caramel sauce can be stored in the fridge for up to 5 days — gently reheat before use.

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