Instruksi

• 1 - Soften Gelatine:
  Place gelatine leaves in cold water for 5–10 minutes until softened.
• 2 - Warm Pumpkin Mixture:
  In a saucepan, gently warm the pumpkin puree with honey, vanilla extract, cinnamon (if using), orange zest (if using), and a pinch of salt. Stir well.
• 3 - Dissolve Gelatine:
  Squeeze water from softened gelatine leaves and stir them into the warm pumpkin mixture until dissolved. Remove from heat.
• 4 - Blend Rice and Pumpkin:
  Using a blender or food processor, combine cooked rice and the warm pumpkin mixture. Blend until very smooth and creamy.
• 5 - Whip Cream:
  In a chilled bowl, whip double cream to soft peaks carefully so it remains light and fluffy.
• 6 - Fold Cream Into Mixture:
  Gently fold the whipped cream into the pumpkin-rice mixture in three additions, preserving the airy texture without overmixing.
• 7 - Chill Mousse:
  Divide mousse into serving dishes and refrigerate for at least 3 hours or until set and chilled.
• 8 - Serve:
  Optionally garnish with toasted pumpkin seeds or a sprinkle of cinnamon. Serve chilled as a delicate autumnal dessert.