There's a special place in my heart reserved for fall. I think that's true of most people as well, but even more than just a general fondness for fall, I'm specifically in love with the change......
It's not just the cool weather and moody skies that I love; it's feeling those unexpected shocks of cool air that cut through the last steamy remnants of summer. It's suddenly noticing that the leaves are now green in the middle and brown on the edges. It's never quite knowing what time it is because the waning light is changing so quickly. Fleeting as it is, there's just something magical about the whole process.
This recipe embodies the whole beautiful experience to me. The warm flavors of pumpkin and nutmeg, beckoning me to embrace the coming fall season; even as the chilled chiffon airiness and bright, fresh whipped cream cling to the memory of those long lingering last summer days.
We only have a few short weeks like this each year, and this special treat is one of the ways that our family revels in the subtle passing of another glorious summer and embraces the coming colder days. I hope that you all enjoy it as much as we do.
Spiced Pumpkin Chiffon Cups w/ Vanilla Maple Whipped Cream (revised)
Paleo, Dairy/Egg/Nut/Refined Sugar Free Grain/Gluten Free, Paleo, PrimalIngredients:
1/2 cup canned pumpkin (I used Libby's organic)
1- 1 1/4 cups chilled coconut cream* (takes about 1 1/2-2 cans)
5 tablespoon maple syrup
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon powder
3/4 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon gelatin powder (I use Great Lakes grass fed beef gelatin)
1 tablespoon water
*To make whipped coconut cream for the mousse, chill 2 cans of full fat coconut milk in the fridge at least overnight or longer. When ready to use, open the can and scoop out the cream leaving the liquid behind. (I like Thai Kitchen, Trader Joe's and Whole Foods brand for regular whipped cream purposes. I prefer Natures Forrest for my ISI whipper, but it won't work well for thick cream.)
Tip: Due to the nature of coconut milk and it's cream, sometimes you can get a "grainy" batch. This happens when the fat particles separate from the liquid into tiny grainy bits. This kind of cream will not work for this recipe. It needs to be silky and smooth to start with in order to produce a silky smooth mousse. Try another can and transfer this milk/cream to a jar to save for other another use like smoothies or soup. You can also freeze it into ice cube trays.
Vanilla Maple ISI Whipper Cream (Get one Get an isi HERE)
1/2 cup liquid coconut cream (just the cream, I use Natures Forrest for my isi whipper. It tends to stay more liquid when chilled, use the Thai Kitchen or other brand if making regular cream)
2 teaspoons maple syrup
1 teaspoon vanilla extract
Pour all ingredients into your isi whipper, swirl to mix, charge and shake 15-20 times. Chill for an hour or so unless the cream was already cold. You can test a little to make sure it's coming out nice and thick. If not, chill a little longer. If you've chilled it for a few hours or more, you will need to let it sit out for a few minutes on the counter before dispensing. Coconut cream can get very thick as it chills, but it liquifies pretty quickly. If you have trouble dispensing, turn the canister upside down and give it a good shake or whack to help get the cream down toward the dispenser.
Directions for the mousse:
First open your cans of coconut milk and separate the liquid from the cream. Your cream needs to be thick, smooth and silky. It can not be loose, runny or grainy. If it is runny, chill longer. If it is grainy, use a new can and store the other milk for other uses.
Set cream aside in a small bowl.
In a small (1/3 cup size) metal measuring cup, sprinkle the gelatin over the tablespoon of water and allow to bloom for about 5 minutes. Gelatin needs to be sprinkled evenly with no lumps. Set aside.
In a mixing bowl combine the pumpkin, maple syrup, vanilla and spices. Using a standing or hand held mixer with whisk attachment, beat mixture till smooth. I use my Kitchenaide with this 3 quart mixing bowl for small batches like this.
Place the metal cup with the gelatin over a burner set to medium heat and gently melt the gelatin mixture till it becomes liquid with no sign of graininess. It must be completely melted and clear or you will get gelatin bits in your mousse. Do not let it boil. Alternatively you can use a small microwave safe container instead and and melt the gelatin in the microwave with a few short bursts.
Add the chilled coconut cream and beat the mixture on high for a few minutes. It should be smooth and creamy at this point, not liquid. Tip: If it is a soupy mess, then your coconut cream was "grainy" as discussed earlier in the instructions. Remember in order for coconut whipped cream to work it has to be completely smooth, almost silky really.
Transfer into cups or ramekins, cover and chill for 2-4 hours.
To serve, top with the "isi whipper" cream or just regular whipped coconut cream and garnish with nutmeg.