Pumpkin Mousse

For Pumpkin Mousse:

2 cups roasted pumpkin
1/2 cup maple syrup
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1 envelope Knox gelatin
1 cup whipping cream
1/4 cup sour cream

Pulse pumpkin flesh in blender with maple syrup, cinnamon and ginger.

Sprinkle gelatin over 1 tablespoon whipping cream and let sit 5 minutes.

Beat whipping cream until peaks form.

Heat up gelatin mixture in pan of water over medium heat until dissolved. Pour into blender and pulse with pumpkin.

Add whipping cream to blender. Pulse until just combined.

Spoon pumpkin-whipped cream mixture into reserved pumpkin shell.

Refrigerate overnight. Serve in ice cream dishes alone or with crumbled gingersnap cookies on top.

Mango Mousse with Berry Sauce

Mango mousse is a cool and light dessert for summer.

Ingredients:
1 packet unflavored Knox gelatin
2 cups chopped mango
1/4 cup fresh orange juice (peach juice would be a lovely substitution)
1/2 cup + 2 tablespoons granulated sugar
1/3 cup light cream
2 cups raspberries
1-2 tablespoons Chambord (optional)
2 tablespoons sugar

To Make Mango Mousse:

Sprinkle gelatin over juice in small bowl and let soften 5 minutes.

Place bowl in small saucepan with water and heat on low until gelatin is completely dissolved.

While gelatin is heating, puree mangos and sugar in a blender or food processor until smooth.

Add gelatin mixture to mangos and mix again until smooth and uniform. Pour into a large bowl (with enough room to add about 3 cups of whipped cream).

Beat whipping cream until soft peaks form. Fold into mango mixture.

Place remaining 1 cup raspberries at bottom of mousse dishes so that the side of the berry with the hole faces up.

Spoon mousse mixture over raspberries, cover and refrigerate a minimum of 4 hours before serving.

To Make Fruit Sauce:

Puree 1 cup raspberries and pour into a fine sieve, pressing down with the back of a large spoon to extract liquid.

Mix in sugar and Chambord (if using), stir until sugar has dissolved.

To serve, decorate small dessert plates with raspberry sauce (in a spiral, lattice pattern, etc). Flip mousse dishes upside down so that mousse releases self onto dessert plate (you may need to run a knife lightly around it to loosen).