Pumpkin Caramel Mousse

For the pumpkin, bring the orange juice and sugar to a boil. Add the orange zest and diced pumpkin. Simmer over low heat for 12-15 minutes. Remove from the heat and leave to cool. Stir in the mint.

For the mousse, soften the gelatin in cold water. Whip the cream until stiff and refrigerate.

Whisk the egg yolks and 20 grams (approximately 1/2 ounce) sugar. Pour the remaining sugar in a saucepan and caramelize. Add the milk and simmer until the caramel has dissolved. Gradually pour in the egg yolk mixture, stirring constantly. Decant the cream into a saucepan and heat, stirring constantly. 

Squeeze the soaked gelatin and stir into the cream. Pour the cream through a sieve into a bowl. Gently stir over an ice water bath until cold. When the cream starts to gel, whisk in the whipped cream. Divide the mousse between four dessert glasses and chill.