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.
Mini Warm Butter Cakes are topped with our Organic Super Premium Vanilla Bean Ice Cream and a luscious berry compote by @cookwithmanuela.
Treat yourself to a taste of nostalgia with a homemade twist! Brooke Homec has created a wonderfully simple Banana Pudding Ice Cream, featuring our rich and creamy Organic Super Premium Vanilla Bean Ice Cream. This delightful recipe takes you back to simpler times with the perfect balance of comfort and indulgence.
Summer just got even sweeter with this fun and easy recipe from Karli Bitner! 🍦 Whether you’re hosting a BBQ or just enjoying a sunny afternoon, these Neapolitan Ice Cream Bars are the go-to treat.
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