It’s that time of year to get creative in the kitchen with pumpkin. I like to serve this warm. It’s smooth and foamy and not too sweet.
½ cup milk
1 ½ tsp pure maple syrup
¼ tsp ground cinnamon
Dash salt and nutmeg
Couple drops of vanilla extract
Fill a whipped cream dispenser with warm water (make sure you have the kind that can be used for hot foods) and set aside. Heat all ingredients in a small pot and mix well. When heated through, pour water out of dispenser and pour in pumpkin mixture. Attach top of dispenser and 2 cartridges, shaking several times after the first one and after the 2nd one. Hold dispenser upside down and pointed into ramekin. Gently press to release mousse.
Makes enough for 2 6 ounce ramekins.