Pumpkin mousse looks grainy and slightly watery
I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: 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!
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No, you cannot turn this mixture into a mousse. You have to eat it as it is - which is probably simply a tasty creamy pudding without the expected mousselike consistency. Even if it is grainy, there is no reason not to eat it that way. Unless you find it utterly impalatable, in which case you have to throw it away. It is normal to expect some failures with such an intricate recipe, especially if you have little previous experience with patisserie.
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