Pumpkin And Cardamom Mousse

• 4 1/16 cups pumpkin
• 2 13/16 cups water
• 1 can condensed milk Nestle
• 3/4 cup ground almonds
• 2 cream packs of
• 2 egg yolks
• 1 package gelatin powder dissolved in a little water
• 1 teaspoon cinnamon
• 5 cardamom seeds
• 1/2 teaspoon nutmeg
• 3/4 cup chopped walnuts and mint for garnish, optional

1. Put the water in the glass of Bimby and the pumpkin in Varoma, and program 30 Min/ Varoma/Speed 1.
2. Remove the water from the cup, place the pumpkin and cardamom seeds (its interior) previously chopped, and crush 15 Sec./Spd 7.
3. Add the condensed milk, 1/2 cup of cream, almonds, cinnamon and nutmeg and set 8 minutes, 90 u0b0, spd. 3.
4. When you get to two minutes before finishing, add the gelatin and the 2 egg yolks, and let the time run out.
5. Finally, set for 10 seconds in speed.5.
6. Whip the remaining cream by placing the butterfly piece, and without the cup, set it to speed .3 and 1/2 for 2 min.
7. or until they form stiff peaks.
8. Gently mix the whipped cream (saving some for decoration) with the pumpkin mixture until fully incorporated.
9. Pour the mousse into small ramekins and refrigerate for at least 3 hours.
10. Serve the mousse garnished with the reserved whipped cream and decorate with mint sprigs.

pumpkin, water, condensed milk, ground almonds, cream packs, egg yolks, water, cinnamon, cardamom seeds, nutmeg, walnuts

Taken from www.yummly.com/recipe/Pumpkin-and-Cardamom-Mousse-897960 (may not work)