- STEP 1
Put pumpkin, sugar and spices in a sauce pan and bring to the boil then simmer until the pumpkin is completly soft and the sugar is disolved. Stir in 125g of cream, simmer for another 5 mins.
- STEP 2
Then blend until really smooth. Leave to cool.
- STEP 3
whip the remaining cream and the cream for the caramel mousses into soft peaks. Then fold half into the pumpkin mix when it has nearly completely cooled.
- STEP 4
In the bottom of each glass sprinkle in the walnuts.
- STEP 5
Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
- STEP 6
Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse.
- STEP 7
Place half a walnut ontop for decoration.
- STEP 8
Refridgerate until set.(4-5 hours)