There comes a time in every woman's life when she needs dessert and she needs it right now. For me, that time was last night, when I couldn't get the thought of pumpkin mousse out of my head. I scoured the web for recipes, all of which seemed more time consuming (i.e. not instant) than I could deal with. So, what did I do? I improvised. And the results? Well, at least in my hungry and tired state: delicious.
I had:
- A jar of pumpkin butter.
- Leftover heavy whipping cream.
- Pecans.
Here's what I did to make my instant pumpkin mousse, which, who am I kidding, is sort of just pumpkiny whipped cream...
Beat 1/4 cup heavy whipping cream to soft peaks.
Add in two tbsp pumpkin butter and beat until incorporated.
Transfer to a serving dish, and sprinkle with crushed pecans.
Devour.
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