Delicia aterciopelada de Mousse de Arroz y Calabaza Gorj
(Velvety Gorj Pumpkin Rice Mousse Delight)
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junio 04, 2025
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Ingredientes
-
300 grams Purè de calabaza
(Homemade or canned, unsweetened)
-
150 grams Arroz Arborio cocido
(Short-grain rice cooked until tender)
-
200 ml Crema doble
(Chilled for whipping)
-
3 tbsp Miel
(Ajusta la dulzura al gusto)
-
1 tsp Canela molida
(Freshly ground for flavour)
-
1 tsp Extracto de vainilla
(Pure vanilla extract)
-
3 leaves Hojas de gelatina
(Or 1 tbsp powdered, soaked in cold water)
-
1 tsp Ralladura de naranja
(Freshly grated)
-
a pinch grams Sal
(Para equilibrar la dulzura)
(Homemade or canned, unsweetened)
(Short-grain rice cooked until tender)
(Chilled for whipping)
(Ajusta la dulzura al gusto)
(Freshly ground for flavour)
(Pure vanilla extract)
(Or 1 tbsp powdered, soaked in cold water)
(Freshly grated)
(Para equilibrar la dulzura)
Nutrición
- Porciones: 4
- Tamaño de porción: 1 small bowl (~150g)
- Calories: 320 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 12 g
- Sodium: 45 mg
- Cholesterol: 80 mg
- Calcium: 60 mg
- Iron: 0.8 mg
Instrucciones
-
1 - Soften Gelatine:
Place gelatine leaves in cold water for 5–10 minutes until softened.
-
2 - Warm Pumpkin Mixture:
In a saucepan, gently warm the pumpkin puree with honey, vanilla extract, cinnamon (if using), orange zest (if using), and a pinch of salt. Stir well.
-
3 - Dissolve Gelatine:
Squeeze water from softened gelatine leaves and stir them into the warm pumpkin mixture until dissolved. Remove from heat.
-
4 - Blend Rice and Pumpkin:
Using a blender or food processor, combine cooked rice and the warm pumpkin mixture. Blend until very smooth and creamy.
-
5 - Whip Cream:
In a chilled bowl, whip double cream to soft peaks carefully so it remains light and fluffy.
-
6 - Fold Cream Into Mixture:
Gently fold the whipped cream into the pumpkin-rice mixture in three additions, preserving the airy texture without overmixing.
-
7 - Chill Mousse:
Divide mousse into serving dishes and refrigerate for at least 3 hours or until set and chilled.
-
8 - Serve:
Optionally garnish with toasted pumpkin seeds or a sprinkle of cinnamon. Serve chilled as a delicate autumnal dessert.
Place gelatine leaves in cold water for 5–10 minutes until softened.
In a saucepan, gently warm the pumpkin puree with honey, vanilla extract, cinnamon (if using), orange zest (if using), and a pinch of salt. Stir well.
Squeeze water from softened gelatine leaves and stir them into the warm pumpkin mixture until dissolved. Remove from heat.
Using a blender or food processor, combine cooked rice and the warm pumpkin mixture. Blend until very smooth and creamy.
In a chilled bowl, whip double cream to soft peaks carefully so it remains light and fluffy.
Gently fold the whipped cream into the pumpkin-rice mixture in three additions, preserving the airy texture without overmixing.
Divide mousse into serving dishes and refrigerate for at least 3 hours or until set and chilled.
Optionally garnish with toasted pumpkin seeds or a sprinkle of cinnamon. Serve chilled as a delicate autumnal dessert.
Más información sobre: Delicia aterciopelada de Mousse de Arroz y Calabaza Gorj
Gorj Pumpkin and Rice Mousse: A Unique English Dessert
The Gorj Pumpkin and Rice Mousse is a silky, refined dessert blending the earthy sweetness of pureed pumpkin with the comforting creaminess of Arborio rice and whipped double cream. This recipe brings an inventive twist to traditional English cuisine by using rice, typically a savory ingredient, as a key component of a light mousse, capturing autumn’s warm flavors with cinnamon, honey, and subtle hints of vanilla and orange zest.
History & Cultural Significance
While pumpkin is not traditionally featured prominently in classic English desserts, the modern garden-to-table movement inspired home cooks and chefs to explore seasonal ingredients more creatively. This mousse epitomizes a fusion of English pumpkin harvest flavors and the European love for dairy-based mousses. Rice pudding is a beloved English staple, and here cooked rice is purified into a luscious texture merging dessert traditions into a contemporary creation.
Unique Aspects
What separates this mousse is the seamless integration of Arborio rice’s starchiness that enriches the pudding without heaviness or grit. Utilizing gelatine preserves the mousse’s smooth structure after chilling, adding to its elegant mouthfeel. The careful folding of freshly whipped double cream lifts the richness delicately, creating an indulgent, airy finish. Fresh orange zest brightens its overall depth, making it refreshing yet cozy.
Preparation Tips
- Use fresh or organic pumpkin for the best aromatic profile.
- Cook rice just ahead of time and cool before blending to ease processing.
- When folding whipped cream, cut down on stirring to avoid deflating the volume.
- Gelatine leaves ensure a gentle setting; alternatively, powdered gelatine works well but follow soaking instructions closely.
- Chill the mousse for at least 3 hours; though tempting, it won’t hold optimal mousse texture if served prematurely.
Serving Suggestions
This dessert visually pleases when served in transparent glass dishes or delicate ramekins to display lovely layered textures. Garnish with toasted pumpkin seeds for a subtle crunch or a light drizzle of spiced caramel sauce for festive flair. It pairs beautifully with mild black teas or even mulled cider for autumn gatherings.
This innovative quest for blending pantry staples like rice with vibrant pumpkin demonstrates culinary storytelling through texture harmony and balanced sweetness, representing the evolving landscape of English cuisine embracing fusion and creativity.
