Summary

Ingredients

• 300 g pumpkin meat (Hokkaido)
• 0.25 liter ¼ orange juice
• 4 cl lemon juice
• 3 egg yolks
• 100 g honey
• 4 sheets gelatin
• 0.25 liter ¼ cream, (cream)

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Instructions

1. Peel and core the pumpkin and cut into cubes. Cook in the orange and lemon juice until soft. Pour on with a little water. When the liquid has evaporated, puree.
2. Soak gelatine in lukewarm water, squeeze it out and stir into the still warm pumpkin mixture.
3. Beat egg yolks with honey over steam, then stir cold and stir into the pumpkin puree. Whip up the top and fold in.