2 cups of pumpkin puree
2 cups of water
1 cup of sugar
12 egg yolks passed through a sieve
1 tablespoon of baking powder
2 cups of pumpkin puree
2 cups of water
1 cup of sugar
12 egg yolks passed through a sieve
1 tablespoon of baking powder
Strain the pumpkin puree through a fine-mesh sieve
Combine the juice with water and sugar in a saucepan, bringing it to a simmer over low heat for 15 minutes
Remove from heat and let cool
Preheat oven to 400°F (200°C)
Beat egg yolks and baking powder together for 15 minutes, then pour into an ungreased 9-inch round cake pan
Bake for 20 minutes
Remove from oven and let cool slightly
Slowly drizzle the pumpkin puree over the top of the mousse while it's still warm, using a wooden skewer (similar to those used for churrasco)
Let set in the refrigerator before serving
Serve with whipped cream on the side, garnished with 8 slices
