Japanese Pumpkin Mousse with Coconut

Place the water in a refrigerator and sprinkle the gelatin on top

Let it rest for five minutes, then warm it up over low heat, stirring until the gelatin dissolves

In a blender, blend all ingredients except the egg whites, until smooth

Add the beaten egg whites and mix delicately to obtain an airy mousse

Transfer to a prepared English muffin tin with parchment paper

Refrigerate for at least six hours

Coconut Cream

Whip the heavy cream, coconut milk, and sugar until slightly thickened

Refrigerate for one hour

Unmold the mousse and serve with the whipped coconut cream.