Pumpkin seed mousse with orange ragout

Ingredients for 6 servings:

• 1 egg(s)
• 2 tbsp water
• 1 ½ sheets of gelatin
• 130 g white chocolate coating
• 50 g pumpkin seeds, roasted
• 2 cl pumpkin seed oil
• 300 g cream, whipped
• 6 oranges
• 1 tbsp sugar
• 2 cl Grand Marnier
• some cornstarch
• possibly roasted pumpkin seeds for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Beat the egg and water in a double boiler until frothy. Add the gelatin leaves, which have been soaked in cold water and squeezed out, and continue beating until the mixture is just lukewarm. Stir in the melted chocolate coating (do not let it get too hot; it should really only melt). Carefully fold in the finely grated pumpkin seeds, pumpkin seed oil, and whipped cream, and chill the mousse. Fillet the oranges and drain well. Bring the drained juice to a boil with sugar and thicken lightly with a little of the cornstarch, pour over the fillets, and let cool. Flavor with Grand Marnier. To serve, arrange the orange segments on dessert plates. Use a hot spoon to cut dumplings out of the pumpkin seed mousse and place them on the side. Decorate with toasted pumpkin seeds, if desired.