Ultra Simplified Pumpkin Mousse

1. Material diagram

2. Material Drawing -2

3. Soak Jili Ding tablets in cool white and soak until soft for later use

4. Peel and remove the seeds from the pumpkin, steam it, sieve and press it into a paste (be sure to use a strainer), add 50 grams of fine white sugar and mix well

5. Heat the milk in the microwave for half a minute, add the soaked gelatin and stir until completely melted, then add a few drops of lemon juice (to remove the fishy smell)

6. Mix the milk and pumpkin puree evenly, add rum and mix well for later use

7. Add 30g of granulated sugar to the whipped cream and beat until it has a textured texture and can still flow (6 portions)

8. Mix the whipped cream and pumpkin puree up and down evenly, and the mousse sauce is ready (so fragrant)

9. Pour into the mold, gently tap and shake to create bubbles until the surface is flat, then refrigerate in the refrigerator until it solidifies before taking it out. Remove from the mold and cut into pieces (preferably refrigerated for at least 3 hours)

10. When demolding, take a hair dryer and gently blow it around the mold and at the bottom to easily remove it

11. Look at my foodie, I'll see the bottom in a few clicks!

Show another one, haha

13. Take a recent photo and have a look