1. 8 slices of gelatine with mousse filling first soak in ice water to soften
2. Whip the whipped cream over ice water
3. The whipped cream is separated by ice water and set aside
4. After the pumpkin is steamed, 480g of the pumpkin is pressed into a puree
5. Add pumpkin puree to fresh milk, sugar, mix well and heat until small bubbles are formed on the side of the pot, add gelatine and stir until melted, and cool down over ice water
6. Add the cold pumpkin puree to the whipped cream and mix well
7. 350g water, add pumpkin slices, add sugar, cook until the pumpkin is cooked
8. Cake shop layer
9. Spread a layer of cream filling and then layer the cake
10. Spread cream filling on top and put it in the refrigerator for 2 hours
11. Top with pumpkin slices
12. Boil the pumpkin water, put 15g of lemon juice, boil it, add 5 slices of soaked gelatin, stir and let cool, put some lemon zest, pour the cake into the refrigerator and chill for 4 hours. You can enjoy
Tips:If you don’t like pumpkin peel, you can remove it
Buy on JD
Buy on Amazon