Ingredients (4 portions):

Mousse:

• 200 g pumpkin (e.g. Hokkaido)
• 25 g water
• ½ pkg vanilla custard powder
• 1 tbsp sugar
• 125 g skimmed curd cheese
• 25 g icing sugar
• 50 g whipped cream
• Cinnamon and cocoa

Caramel sauce:

• 2 tbsp granulated sugar
• 4 tbsp whipped cream

Preparation:
Dice the pumpkin and steam in water until soft, then puree and flavour with sugar. Thicken with custard powder. Chill the mixture and leave to cool. Mix the skimmed curd cheese with the icing sugar and whipped cream. Divide the curd cheese mixture in half, add cinnamon to one part and cocoa to the other. Pour the mixtures into a glass in alternating layers and garnish.

The last layer is the caramel sauce. Melt the sugar completely until it has taken on a golden colour, then stir in the whipped cream. If lumps form, continue stirring on a medium heat until the lumps have melted again.

Tip:
Use some of the finely diced, steamed pumpkin for the decoration.