Pumpkin Mousse

Chop pumpkin seeds coarsely.

In a non-stick skillet, carmelize 100 grams (approximately 3 1/2 ounces) of sugar until light brown. Gently mix in the pumpkin seeds and 1 pinch salt. Spread mixture on a piece of parchment paper. 

Put another piece of parchment paper on top and roll out with a rolling pin. Pull off the baking paper and allow to cool. Break into large pieces.

Peel and core pumpkin. Cut flesh into large cubes. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife.

Mix the pumpkin and vanilla seeds in a bowl with honey, cinnamon and star anise. Put everything on a large piece of aluminum foil.

Rinse orange with hot water, cut into slices and place on the pumpkin. Seal with aluminum foil. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 45-50 minutes.

Remove and briefly let cool. Remove slices of orange and star anise.

Put the pumpkin and juice in a container and purée with an immersion blender. Pass it through a sieve and into a bowl.

Soak the gelatin in cold water for 10 minutes.

Heat 3 tablespoons of the pumpkin purée in a small pot. Remove from heat and add the dissolved gelatin while stirring. Combine with the remaining purée and chill in the refrigerator for 10 minutes.

Rinse mint, shake dry and chop the leaves. Beat the heavy cream with the liqueur or syrup until stiff. Separate the eggs. Beat the egg whites and remaining sugar until stiff (save yolks for another use).