In a food processor, combine together dates, almonds, and half of the maca powder. Process until almost smooth and divide between serving glasses to form crusts. Press firmly to flatten the surface as evenly as possible and set aside.
Now, prepare the mousse. In a large bowl, combine together pumpkin puree, egg yolks, sugar, orange zest, cinnamon, nutmeg, salt, rum extract, and maca powder. Mix all well and set aside.
In a bowl of a stand mixer, combine together heavy cream and instant gelatin. Using a whisking attachment beat well on high speed for 2-3 minutes. Pour the mixture into the bowl with the pumpkin puree and mix all well.
Divide between serving glasses and refrigerate for at least 2 hours before serving.
Optionally, sprinkle with some chopped almonds and top with whipped cream before serving.
Pumpkin mousse with a delicate rum aroma and a gentle touch of maca powder is a wonderful and refreshing combination you might want to try.
This dessert is based on two separate layers – crispy almond crust and creamy pumpkin topping. I like to top this lovely dessert with some whipped cream, fresh strawberries, or nuts.
However, if you find the dessert too sweet for your taste, you can prepare and serve the pumpkin mousse separately without its crust. You will reduce sugar (and calories) from dates and get a simple and amazingly delicious dessert or a snack.
As for the maca powder, I find two tablespoons to be perfect for this recipe. It gives me just the right amount of delicate caramel flavor I love. Naturally, you can add more or less, depending on your taste.
The rest is pretty much up to you – top your mousse with favorite toppings, sprinkle with nuts or seeds, or drizzle with agave nectar. Enjoy!
Nutrition information per serving: Kcal: 445, Protein: 6.8g, Total Carbs: 63.8g, Dietary Fibers: 7.5g, Total Fat: 21g