1. Let's make the caramel cream first: prepare 45g of white sugar outside the serving size, 45g of light cream at room temperature, and 20g of water. Put the sugar and water into the pot and boil it over a low heat.
2. When the sugar liquid is boiled to caramel color and starts to smoke, quickly pour the whipped cream, turn off the heat immediately, and keep stirring until the two are completely mixed.
3. This is the caramel cream, chill it for later use.
4. Next, make pumpkin jelly. The pumpkin is steamed in advance, put into a mixing container, add sugar and cold water, and mix into pumpkin liquid.
5. Gelatine tablets are soaked in cold water to soften.
6. Then the gelatin tablets are squeezed out of water, and the insulated water melts into a liquid.
7. Pour the pumpkin liquid into the gelatin liquid and stir evenly to form a pumpkin jelly liquid.
8. Prepare the mousse cup, pour the pumpkin jelly to 1/3 of the cup, put it in the refrigerator and freeze for about 10 minutes to solidify.
9. Mousse liquid: Use the same method to melt the gelatin slices, pour the caramel cream into the gelatin liquid, and stir evenly.
10. The whipped cream is distributed with an electric whisk until 7 is distributed, and it is in a slightly flowing state.
11. Pour the caramel cream into the whipped cream and mix well to form a caramel mousse.
12. Take out the mousse cup, pour the caramel mousse liquid to 2/3 of the cup, and freeze it for 10 minutes.
13. Then take out the solidified mousse cup, pour in the remaining pumpkin puree until full, and freeze again until solidified.
14. After taking it out, use cheese slices (or white chocolate chips) to carve out the pig’s nose.
15. Make the eyes of the piglet with chocolate beans, and draw the nostrils of the piglet with chocolate sauce.
16. Carve out the pig's ears from the skin of the peach.
17. Finally, choose the redder part of the peach, and carve out two small circles to make the pig’s face. Then draw the pig's mouth with chocolate sauce.
Tips:To boil caramel cream, you must use whipped cream at room temperature or directly heated whipped cream. If you use refrigerated butter, the sugar liquid will quickly solidify into a solid when poured, and it will easily spill out.
There is no need to add sugar when whipping the whipped cream, it is already very sweet when mixed with caramel cream.
