Pumpkin Mousse with Chantilly Cream and Cranberry Granola

By Juliana Lytkowski / October 14, 2016

If you dream of eating the way chefs eat, then make a point to stay at Wisconsin’s Sundara Inn & Spa who recently appointed Christopher Medwetz as their new executive chef. With a focus on buying local, fresh ingredients, his dishes are “approachable yet sleek,” and just in time for National Dessert Day he has shared a recipe filled with fall favorites.

Pumpkin Mousse with Chantilly Cream and Cranberry Granola

Mousse
  • 6 oz. Pumpkin Puree
  • 3 Tbsp Butter
  • 7 Egg Yolks
  • 1/2 tsp. Ground Cinnamon
  • 1/4 tsp. Allspice
  • 2 Tbsp Water
  • 1 Cup Sugar
  • 7 Egg Whites
  • 2 Cups Whipped Cream
Chantilly Cream
  • 1 Cup Heavy Whipping Cream
  • 2 Tbsp Powdered Sugar
  • 2 Vanilla Beans (split and cored) or 1 tsp Vanilla Extract
Cranberry Granola
  • ·1 ½ Cups Breakfast Style Oats
  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Cashews
  • 3/4 Cup Dried Unsweetened Cranberries
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Vegetable Oil

Method

To make the granola, preheat oven to 250 degrees. Combine oats, almonds, cashews and cranberries. Combine remaining ingredients separately and whisk until incorporated. Combine the two mixtures together and spread onto an oiled baking sheet.

Bake in 250 degree oven for approximately one to two hours or until slightly browned and hardened.

To make the mousse, start by separating egg yolks and egg whites. Combine pumpkin puree, butter, egg yolks, cinnamon, and allspice in a metal mixing bowl. Slowly heat over a hot water bath to 145 degrees and reserve.

Combine water, sugar and egg whites in another mixing bowl and heat over a hot water bath to 145 degrees. Continue to beat the mixture until cool.

Gently fold in the egg white mixture to the pumpkin mixture until incorporated.

Lastly gently fold in the whipped cream, being sure not to overwork the mixture. Cover and refrigerate.

To make the Chantilly Cream, place all ingredients into a mixing bowl and whipped to stiff peaks.

To compose the dish, layer the mousse, Chantilly cream, and crumbled granola stacking one on top of the other repeatedly in desired order. Using a martini glass is good for portioning, but a dish will work as well. Chill for at least 2 hours until ready to serve.

Note: If short on time, substitute your favorite ready-made healthy granola. Sugar can be substituted with an organic honey. Heavy cream can be substituted with a lighter version if desired.

Makes 6-8 servings. Estimated 325 calories per 6 oz serving.

Juliana Lytkowski

Juliana Lytkowski

(Former)Social Media & Digital Content Director at Organic Spa Magazine
Formerly from the hair and beauty industry, Juliana has a passion for writing and has extensive experience in social media and content marketing. A self-proclaimed yoga nut and nature lover, she brings a wealth of knowledge from the digital marketing industry to Organic Spa.
Juliana Lytkowski

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