Velvet pumpkin and pear mousse - a great addition to porridge, pies and desserts

During our stay at the "Jarzynovy ferment" culinary workshop in Łowyń, the first breakfast was prepared for us by the leader of Jarzynova , Dominika Wójciak. It was an amaranth porridge with roasted pears with maple syrup and delicious velvety mousse. The mousse tasted like a mango and no one guessed that it was a combination of a pumpkin and a pear.

Pumpkin and pear mousse can be eaten together with porridge, yoghurt, milk or millet pudding. We can pour it over pancakes, pancakes and even potato pancakes. I recommend potato pancakes with a spoon of natural yogurt and a spoon of this mousse, delicious. Dominika also recommends making a pudding based on pumpkin and pear mousse and coconut or plain milk.

Pumpkins and pears are now available for sale all year round, so we have to prepare on a regular basis.

INGREDIENTS

• 500 g of pumpkin (for me Nelson, Jarzynova recommends Provencal, Barbara or butternut squash)
• 500 g pears
• juice and zest from 1 lemon
• cardamom - seeds picked from 2-3 capsules

PERFORMANCE

1. Put the peeled and diced pears and pumpkins into a pot with a lid.
2. Add the cardamom seeds, the grated lemon zest and the squeezed juice.
3. Cover the pot and heat it over medium heat.
4. Stir or shake the pot from time to time to keep the fruit from sticking to the bottom.
5. Stew for about 20 - 30 minutes, until the pumpkin is tender.
6. Mix the cooked fruit until puree.
7. We try to see if we like the finished mousse. We can sweeten, for example, with honey or additionally acidify. The final taste of the mousse depends on how sweet the pears and the pumpkin were.
8. Store the finished mousse in a jar in the fridge for up to a week.

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