2 1/2 cups of milk
4 egg yolks
3 tablespoons of sugar
1 tablespoon of cornstarch
1 can of pumpkin puree
1 tablespoon of unflavored gelatin
2 egg whites
1 1/2 cup of heavy cream, whipped slightly
2 packages of champagne biscuits or English-style
2 1/2 cups of milk
4 egg yolks
3 tablespoons of sugar
1 tablespoon of cornstarch
1 can of pumpkin puree
1 tablespoon of unflavored gelatin
2 egg whites
1 1/2 cup of heavy cream, whipped slightly
2 packages of champagne biscuits or English-style
Scald the milk
Beat the egg yolks with sugar and cornstarch until thickened and pale in color
Add the milk slowly, whisking well
Cook over low heat, whisking until thickened
Strain through a fine-mesh sieve and let cool
Drain the pumpkin
Reserve 4 slices for garnish
Chop the remaining slices
Dissolve the gelatin in a small saucepan over low heat, stirring occasionally, then let cool
Melt the gelatin mixture into the egg yolks
Beat the egg whites until stiff
When the yolk mixture is cooled and thickened, fold in 2/3 of the whipped cream
Fold in the chopped pumpkin
Pour into a greased 20x7cm (or larger) mold and refrigerate until firm
At serving time, unmold, spread a little of the remaining whipped cream around the cake, and arrange the biscuits around it, overlapping them slightly
Garnish the top with the reserved pumpkin slices and decorate with whipped cream in a piping bag
Serves 5-6 people.
