Vegan Pastry Academy
Pumpkin Mascarpone Chantilly

Pumpkin Mascarpone Chantilly

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

Categories

Pumpkin Desserts Halloween No-Bake Autumn

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

1 Photo 1 — step 1
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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.
4 Photo 4 — step 2
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You can also whip in a stand mixer with the whisk. When you obtain a frothy, stable cream, it is ready. It can be used immediately.

Storage

Store in the refrigerator for 2-3 days in a closed container or piping bag.

Tips

It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products

Comments

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