It’s not quite fall yet but, September usually initiates the start of the season which means the pumpkin recipes begin. This recipe is the perfect for the in-between the two season. It has the fall flavors like pumpkin and cinnamon but it is also a light and chilled dessert for the end of summer.
This pumpkin mousse is simply a blend of pumpkin, mascarpone cheese, greek yogurt, collagen, cinnamon, vanilla and then topped with coconut whipped cream and a honey olive oil caramel. I got the idea for the caramel from the viral olive oil and maple syrup caramel. By whisking together the honey and the olive oil they eventually emulsify and it turns into a caramel consistency that is perfect on top of your dessert!
Pumpkin Mascarpone Cheesecake Mousse
Ingredients
- 3/4 cup greek yogurt
- 1/4 cup mascarpone cheese
- 1/2 cup organic pumpkin puree
- 1 scoop collagen powder
- 1-2 tbsp honey
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- 1 graham cracker *crushed*
- Toppings: coconut whipped cream, sliced fig, graham cracker crumbles
- Honey Olive Oil Caramel:
- 1 tbsp honey
- 1/2 tbsp olive oil
- pinch sea salt
Directions
- In a blender add in all the ingredients except for the graham cracker. Blend until smooth.
- Whisk together the honey, olive oil and sea salt in a small bowl until it begins to thicken slightly. Set aside.
- Crush the graham cracker into crumbs and add to a narrow glass or small mason jar. Top with the pumpkin mousse. Then top the mousse with whipped cream, the caramel drizzle, fresh fig and more graham cracker crumbs.
