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🍰 Creamy Pumpkin Mousse with Caramelized Seeds

406 kcal · 30 min · 4 servings

Ingredients

• 50 g pumpkin seeds
• 120 g raw cane sugar
• salt
• 350 g pumpkin (e.g. golden buttercup)
• 1 vanilla pod
• 1 tbsp liquid honey
• 1 tsp cinnamon
• 1 star anise
• 1 organic orange
• 3 sheets gelatin
• 2 sprigs mint
• 150 ml whipping cream
• 2 tbsp Amaretto (or almond syrup)
• 4 egg whites
• 150 g mixed red berries (to taste)

Instructions

1. 1. Roughly chop the pumpkin seeds.
2. 2. Melt 100 g of sugar in a non-stick pan until it turns light brown and caramelizes.
3. 3. Carefully stir the pumpkin seeds and a pinch of salt into the caramel.
4. 4. Quickly spread the mixture onto a sheet of baking paper.
5. 5. Cover the mixture with a second sheet of baking paper.
6. 6. Roll the mixture thin using a rolling pin.
7. 7. Peel off the top layer of baking paper.
8. 8. Allow the caramel to cool completely.
9. 9. Break the cooled caramel into coarse pieces.
10. 10. Peel the pumpkin and remove the insides.
11. 11. Weigh out 275 g of pumpkin flesh.
12. 12. Cut the pumpkin flesh into coarse cubes.
13. 13. Slice the vanilla pod lengthwise.
14. 14. Scrape out the vanilla seeds using a sharp knife.
15. 15. Mix the pumpkin, vanilla seeds, honey, cinnamon, and star anise in a bowl.
16. 16. Place the mixture onto a large sheet of aluminum foil.
17. 17. Rinse the orange under hot water.
18. 18. Slice the orange into rounds.
19. 19. Distribute the orange slices over the pumpkin.
20. 20. Seal the aluminum foil into a tight packet.
21. 21. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
22. 22. Bake the packet in the oven for 45 to 50 minutes.
23. 23. Remove the packet from the oven.
24. 24. Let it cool for a short while.
25. 25. Remove the orange slices and the star anise.
26. 26. Place the pumpkin along with the resulting juices into a tall container.
27. 27. Puree the mixture finely using a hand blender.
28. 28. Press the puree through a fine sieve into a clean bowl using a ladle.
29. 29. Soak the gelatin in cold water for 10 minutes.
30. 30. Heat 3 tablespoons of the pumpkin puree in a small saucepan.
31. 31. Remove the saucepan from the heat.
32. 32. Stir the drained gelatin into the warm pumpkin mixture until dissolved.
33. 33. Stir the gelatin mixture into the remaining puree.
34. 34. Place the bowl in the refrigerator for about 10 minutes.
35. 35. Wash the mint and shake it dry.
36. 36. Pluck the mint leaves from the stems.
37. 37. Whip the cream until stiff.
38. 38. Mix the whipped cream with the liqueur or syrup.
39. 39. Separate the eggs.
40. 40. Use the egg yolks for another purpose.
41. 41. Whip the egg whites with the remaining sugar until stiff.
42. 42. Wait until the pumpkin-gelatin mixture starts to set.
43. 43. Gently fold in the cream mixture.
44. 44. Gently fold in the egg whites.
45. 45. Transfer the mousse into a bowl.
46. 46. Chill the mousse in the refrigerator for 3 hours.
47. 47. Scoop out quenelles from the set mousse using a warm spoon.
48. 48. Decoratively plate the mousse.
49. 49. Garnish with the caramelized seed crunch, berries, and mint.

Nutrition per serving

• kcal: 406
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 45 g