Pumpkin Mascarpone Chantilly

Free

Difficulty: Low
Time: 5 min
Quantity: 600 g
Type: Creams, Mousses and Ganaches
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

200 g Delica pumpkin purée

200 g plant-based mascarpone

200 g vegetable whipping cream

30 g icing sugar

The mascarpone chantilly is very simple to make; it is a cold cream, no-cook, that you just need to whip with electric beaters. Today we will see it with pumpkin, perfect for filling your autumn desserts. It is fairly stable so you can use it to fill a vanilla or chocolate sponge cake, and it can be used with a piping bag. The plant-based mascarpone used is the one from Vallé. You can use a ready-made pumpkin purée or make it at home following this recipe: click here.

Method

Prepare all the ingredients; the pumpkin purée must be cold and sieved—if there are lumps they will block extrusion from the piping bag. In a large bowl weigh pumpkin, mascarpone, cold cream and sifted icing sugar. Whip with electric beaters at medium speed for several minutes.