Pumpkin mousse

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First, prepare chocolate baskets. This should melt the chocolate in a water bath.
We take the molds (I have paper, you can get silicone), applied by brush melted chocolate is not very thin layer.
Harvesting the basket in the refrigerator before freezing. Then we put a second layer of chocolate and once we remove the refrigerator.

Now boil the sugar sirop.Retsept stolen my someone from culinary map:) The water and sugar to mix in a saucepan and set on fire.
Boil syrup 15 minutes without disturbing. Syrup is ready when large bubbles appear and the syrup will not flow off quickly with a spoon.
Then prepare a mousse.
Pumpkin peeled and cut into cubes and cook.
We pour water in the finished pumpkin add sugar syrup. Grind the pumpkin in the blender.
Gelatin pour cold water (20 ml)
Puree pumpkin and add warm gelatin bulging. Stir well and let the mass cool.
Whip the cream. Portions, add pumpkin puree, mixing thoroughly.
We spread mousse in a chocolate molds and put them in the freezer for 30-45 minutes.
Bon Appetit!

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