Pumpking Mousse with Pan Roasted Pumpkin Seeds - Halloween

Ingredients: (enough for 4-5 ramekins)

• 1 thick pumpkin slice (pealed and chopped into little pieces)
• 1 orange (juice and pulp)
• 2 soup spoons of sugar
  
• 250mls whipping cream (to whip into Chantilly)
• 1 one heaped tea spoon of icing sugar
  
• 1 hand full of pumpkin seeds
  

Preparation:

Easy, put a frying pan on the stove medium heat, place the seeds of pumpkin inside and keep stirring the frying pan (as if you were doing popcorn), once hot the seeds start to pop when these to stop popping they are ready. Put them on a plate and let them cool.

Meantime in a small pan put the chopped pumpkin plus the sugar and the juice (pulp) of the orange, let it come to boiling point and reduce the heat to minimum leaving it to cook for around 20 minutes stirring occasionally. once the pumpkin is semitransparent, then crush it (for example with a fork. masher) adds two or three tablespoons of water and keep it boiling for a further 10-15 minutes, until being like a moist compote , withdraw of the heat and leave to cool completely.

In a bowl whip the cream and halfway to becoming whipped cream add the powdered sugar in and beat the rest until quite firm, then add the compote of pumpkin and and most of the pumpkin seeds (pre-crushing these with your hands, and reserve a few to decorate the top of the sweets), once done refrigerate for at least 1 hour and eat it with pleasure.

It will have amazing textures and flavours the textures are, the crunchiness of the pumpkin seeds and the puking itself has a stringy but soft texture and the velvety smooth texture of the cream are a perfect combo here, as to the flavours pumpkin and orange what a blast and bursting smooth and zingy taste smoothed out by the cream WoW..you must make these they are great will make 6 ramekins.