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Justin James Hotel, 43 Worple Road,

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Pumpkin Mousse with Date Caramel

December 5, 2016

Our fantastic chef Anna-Maria has very kindly shared one of her recipes with us! This mousse was so delicious we were asked how it was made, and now we can share the secrets with you!

You can follow Anna-Maria on Instagram @cherryredgirl to see all her delicious creations. 

 

Pumpkin mousse with date caramel

 

INGREDIENTS:

 

For the mousse:

1 medium butternut squash or pumpkin baked and peeled

1/4 cup of maple syrup (or other liquid sweetener of your choice but maple is the best in this recipe)

3 tbsp melted cacao butter (or coconut oil)

1/2 tsp all spices 

1/4 tsp salt

 

For the caramel:

1/2 cup  of dates

1 tbsp of almond butter

1/4  tsp of natural vanilla extract

One pinch of salt

Water

 

For garnish:

Coconut flakes, raw cacao nibs

 

METHOD:

 

First put the dates in a small bowl and cover them with cold water.

 

MOUSSE

Once the butternut squash is cooled and peeled, put it in a high speed blender together with all the ingredients except for the melted cacao butter or coconut oil.

Blend very well.

When you have a creamy and velvety texture add the melted cacao butter, or coconut oil, and blend very well.

Pour the mousse into small glasses, depending on how big is the butternut squash, you should have 5/6 portions.

Do not fill the glasses to the top. 

Put in the fridge to set.

 

CARAMEL

Put the dates with some of the soaking water into a high speed blender with all the ingredients and blend very well adding more soaking water little by little until you reach the "caramel like" consistency.

Once the caramel is ready, pour a small dollop on the top of each glass and put back them back into the fridge.

 

At this point leave the mousse  to set in the fridge for at least one hour or more.

 

GARNISH

Slightly toast some coconut flakes in a heavy skillet pan on medium heat stirring constantly to avoid burn: be careful they burn very easily!

Let them cool and put them on top of the mousse, with some raw cacao nibs, before serving.

Enjoy! 

 

NOTE

For the caramel you need to use a high speed blender in order to get the real smooth consistency: with a regular blender the skin of the dates will not completely blend.

Instead of dried dates you can use Medjool dates if they are available: they taste much better although they are more expensive.

If you use Medjool dates you won't need to soak them, just put 4-5 pitted dates into the high speed blender with all the ingredients and follow the recipe.

 

 

 

 

 

 

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