Pumpkin autumn dessert - pumpkin, orange and mascarpone mousse with blackberry jelly

Pumpkin and orange mousse with blackberry jelly is a dessert that we can prepare practically all year round. When it is season for pumpkins, I look for the tastiest ones that cannot be bought off-season, I bake them in pieces, peel them and chill them. Then it is enough to defrost and we have a base for dessert, cheesecake, soup,... it depends on our imagination.


Pumpkin and orange mousse

  • 500 g roasted pumpkin purée * (in this case Nelson pumpkin, but can be different)
  • 2 large oranges
  • 5 g fresh grated ginger 50 g sugar
  • a pinch of ground cinnamon
  • a few drops of vanilla extract or a grain of 1/2 vanilla pod
  • 10 g gelatin
  • 250 g mascarpone


  • 200 g of blackberries (fresh or frozen)
  • 150 ml of orange juice
  • pinch of cinnamon
  • 2 - 3 tablespoons of sugar 1 flat tablespoon of potato starch
  • a handful of fresh blackberries in season


Pumpkin and orange mousse

  1. Pour the gelatin in a small bowl with cold water to cover (about 40 ml) and let it swell for 10 minutes.
  2. Peel the oranges, cut them in half and remove the stones.
  3. Mix the oranges with the grated ginger into a mousse.
  4. Put pumpkin purée, orange and ginger mousse, sugar, a pinch of cinnamon, vanilla extract into a saucepan, heat it up, stirring all the time.
  5. Put the hot mousse from the burner, add the gelatin mass and stir until the gelatin dissolves.
  6. When the pumpkin mass has cooled down a little, add the mascarpone and mix or mix thoroughly.
  7. Pour into glasses up to 1/3 of their height and cool in the fridge.


  1. Mix the potato starch in a cup with 50 ml of orange juice.
  2. Blackberries, sugar, cinnamon, heat the remaining orange juice and cook for 2 - 3 minutes.
  3. Add Stir the potato starch dissolved in the juice, when the mass turns into jelly, take it off the burner and cool it down.
  4. Put blackberry jelly on the cooled orange pumpkin mousse.
  5. During the season we can cover the dessert with fresh blackberries.

* Pumpkin purée - pumpkin cut in half, remove the seeds together with the fibrous flesh, cut them into small pieces. Place on a baking sheet lined with baking paper with leather to bottom and bake at 160 ° C for about 30-40 minutes or until tender. After cooling, separate the flesh from the skin and mix until smooth.

also check

Pumpkin cheesecake with chocolate and confit oranges in sugar


Pears boiled in red wine with spices


Pumpkin chutney with caramelized sugar


Pumpkin croissants with honey butter, cranberries and walnuts



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