I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: http://cooking.nytimes.com/recipes/2077-pumpkin-mousse
The only changes I made to the recipe was cutting the sugar by about 1/4, and using 1% milk instead of whole milk.
Below is an image of the final result after chilling in the fridge for a few hours. Unfortunately, as is immediately apparent, it is not particularly "mousse-looking", and is instead rather grainy, a little lumpy, and seemingly too "runny".
I am looking to potentially salvage the large amount of "mousse-goop" I've made, and I'm wondering if I should try to:
- Blend it more, or...
- Add something to potentially improve its consistency. Any advice is greatly appreciated, thanks!