Curried Pumpkin Mousse
Makes 3 cups
1/4c - minced shallot
2T - unsalted butter
2 1/2t - curry powder
2t - chopped fresh thyme
2c - canned solid-pack pumpkin
8oz - local goat cheese, softened
3 - heads belgian endive
1/2c - walnuts or pepetitas, lightly toasted & finely chopped
- Cook shallot in butter over low heat, stir, until soft
- Add curry, S&P
- Continue cooking & stirring for 1 minute
- Puree pumpkin & goat cheese
- Add shallot mixture & chopped thyme
- Chill, pipe onto ends of endive leaves, sprinkle with nuts
You may also serve as a dip with other vegetables, sliced local
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