Mousse cakes with pumpkin and white chocolate

In Estonian


Nice and spicy pumpkin cakes suits well  to pumpkin season. 😊
From this amounts you will get 4 small cakes ( for preparation I used silicon tins, what is same size like ramekins tins) .

Ingredients:
300 g cleaned and copped pumpkin
1/3 tsp ground ginger
1/3 tsp ground cardamom
1/3 tsp ground cinnamon
vegetable oilMix all spices together. Put pumpkin, vegetable oil and spices to the baking tin and mix together. Roast in oven at 200 C about 30 minutes. Cool down and crush with hand blender into puree.

100 g white chocolate
150 g+50 g of whipping cream
1 tsp gelatin + 2 tbsp water for dissolving
a little salt
8 thin gingerbread biscuits

Put 100 g of white chocolate to 50 g  whipping cream and heat in low heat until chocolate is completely melted. Add to chocolate-cream gelatin mixed with water and heat until the gelatin is completely dissolved. Add pumpkin puree and a little salt. Let the mix cool until room temperature.
At the same time whip the leftover cream (150 g) and add it to the pumpkin-white chocolate mix. 
Fill the silicon tins with cream and press 2 thin gingerbread biscuits into cream. I used Marmiton gingerbread biscuits with orange pieces.

Let the cakes set in refrigerator. If you wish to cover the cakes with velvet cover (I used velvet cocoa butter spray), then you need freeze cakes before covering with velvet cover.

But the cakes tastes deliciously also without velvet cover. Take cakes out of refrigerator after setting and remove the tins (gingerbread biscuits will be in the bottom) and decorate according to your wishes.