1. The melted butter biscuits (the core has been removed) are placed in a fresh-keeping bag and crushed with a rolling pin. Mix butter and biscuits, mix well, lay the bottom of the mold flat, compact, refrigerate or freeze until set. * (Personally, I don’t like digesting biscuits, they are unpalatable, and the black Oreos and yellow mousse are good-looking. I made the unevenness deliberately in the picture, you can press them more neatly.)
2. Dip the gelatin into coconut milk to soften it and set aside. Peel the pumpkin (you need to buy it, enough yellow and floury), cut into small pieces, put in a bowl and cover with plastic wrap, put a small hole on the toothpick, put it in the microwave for about 5 minutes on high heat until it is fully cooked, and the chopsticks will penetrate it with a single poke.
3. Heat the coconut milk with gelatine in the microwave oven, stir to melt and mix the gelatine.
4. Pour coconut milk and cooked pumpkin cubes into a food processor to puree. Pass the sieve if you are happy, forget it if you are unhappy.
5. The cream and sugar are beaten to 50%...60%..., almost like this, it is still flowing when the lines appear. Pour pumpkin coconut cream into the cream and mix well. Take out the mold from the refrigerator, pour in the mousse paste, and refrigerate for more than four hours or overnight. *Put a cup underneath the mold when demolding, place the mold on the cup, and then use a hair dryer to blow hot air around the periphery. After a while, the mold can be released when it becomes loose. You can cover it with a hot towel.
