If there’s one new recipe to add to your Thanksgiving dessert spread, this is it! This Pumpkin Mousse is light and flavorful, only a 3-ingredient mousse that takes all your favorite things about pumpkin pie and elevates them to a new level.
Heat the sweetened condensed milk on low for 10 minutes, stirring constantly until the color darkens. Add the pumpkin purée and stir until combined, bringing the mixture to a gentle boil for 2 minutes, then add the salt. Press the mixture through a fine mesh sieve to strain out any solids, then cool completely.
While the pumpkin mixture is cooling, whip the Straus Organic Heavy Whipping Cream to stiff peaks. Set aside 1/4 of the heavy whipping cream. Gently fold the pumpkin mixture into the whipped cream. Once fully combined, portion into individual serving cups and place in the refrigerator for at least three hours prior to serving.
Once the mousse has set, top each serving with a dollop of the remaining whipped cream and dust with nutmeg.
Welcome the fall season with this delicious phyllo pie using pumpkin-spice infused Straus half-and-half, premium butter, and whipping cream.
Celebrating Hispanic Heritage Month with one of Edith Galvez’ favorites. Made extra silky with Straus Organic Heavy Whipping Cream for a glossy, velvety sauce.
This Makrut olive oil cake is a true celebration of seasonal flavors, elevated by the richness of Straus Organic Dairy. Baked with our Organic Whole Milk Greek Yogurt and Organic European-Style Butter, the cake is crowned with a scoop of Organic Vanilla Bean Super Premium Ice Cream and finished with a silky mango pastry cream made from Straus Organic Heavy Whipping Cream. Bright citrus, lush mango, and creamy vanilla come together in every bite—a dessert so irresistible, not a single plate was left behind.
