Chestnut mousse with sweet pumpkin cream parfait

 

(for the chestnut mousse)

170g boiled and peeled chestnuts

80mL plant based milk

10g maple syrup

1 t vanilla extract

(for the jam)

4 T peach or apricot jam

(for the pumpkin cream)

320g cooked hokkaido pumpkin

20mL plant based milk

10g maple syrup

1 t vanilla extract

1 t pumpkin spices

[how to make]

(for the mousse)

*Prepare the chestnut mousse by mixing peeled chestnuts, milk, maple syrup and vanilla extract in a blender into a smooth cream.

(for the cream)

*Cut the pumpkin into small cubes and cook until soft.

*Then let it cool down for a bit.

*Once it is cooled down, add milk, maple syrup, vanilla extract and spices and blend into a smooth cream.

(for the assembly)

*Carefully arrange the chestnut mousse on the bottom of each glass.

*Put a thick layer of jam on top of chestnut cream.

*Add pumplin cream on top of the jam.

*Sprinkle some cinnamon on top.

-makes 2-

Note: I found this recipe in theveganharmony.com.