Chestnut mousse with sweet pumpkin cream
theveganharmony
The perfect creamy autumn dessert in a glass with three delicious layers.
Chestnut mousse
- 170 g boiled and peeled chestnuts
- 80 ml plant based milk we used sugar free almond milk
- 10 g maple syrup
- 1 teaspoon vanilla extract
Jam
- 4 tablespoons peach or apricot jam
Pumpkin cream
- 320 g cooked hokkaido pumpkin
- 20 ml plant based milk sugar-free almond milk
- 10 g maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spices
Chestnut mousse
First, prepare the chestnut mousse by mixing peeled chestnuts, almond milk, maple syrup and vanilla extract in a blender into a smooth cream.
Pumpkin cream
Cut the pumpkin into small cubes and cook until soft. Then let it cool down for a bit.
Once it's cooled down, add almond milk, maple syrup, vanilla extract and spices and blend into a smooth cream.
Assembling a glass
Carefully arrange the chestnut mousse on the bottom of the jars.
Put a thick layer of jam on top of chestnut cream.
Add pumpkin cream on top of the jam.
Sprinkle some cinnamon on top and enjoy!