Main Ingredients:
Pumpkin Puree: 480g; Milk: 100g; Sugar: 50g; Heavy Cream: 250g; Sponge Cake: 2 slices; Gelatin: 8 sheets.
Additional Ingredients:
Pumpkin [Decoration]: as needed; Gelatin: 5 sheets; Lemon Zest: as needed; Pumpkin Syrup: 300g; Lemon Juice: 15g.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Pumpkin Mousse Cake
Soak the 8 sheets of gelatin for the mousse filling in cold water until softened
Whip the heavy cream over ice water until stiff peaks form
Set aside the whipped cream over ice water
Steam the pumpkin until cooked, then mash 480g of pumpkin into a puree
Combine pumpkin puree with milk and sugar, heat until small bubbles form on the edge of the pot, add gelatin and stir until melted, then cool over ice water
Fold the cooled pumpkin puree into the whipped cream
Boil 350g of water with pumpkin slices and sugar until pumpkin is cooked
Layer a sponge cake
Spread a layer of cream filling, then another layer of sponge cake
Top with another layer of cream filling, refrigerate for 2 hours
Add pumpkin slices on top
Boil the water used for cooking pumpkin, add 15g of lemon juice, bring to a boil, add 5 softened gelatin sheets, stir, add some lemon zest, pour over the cake, refrigerate for 4 hours before serving
