Cut the pumpkin into small pieces and mix with the honey, cinnamon, star anise and the pulp of the vanilla pods in a bowl. Bring water to the boil in a saucepan with a steamer insert. Put the marinated pumpkin in the steamer and steam it with the orange until it is completely soft, approx. 30 minutes. Take out the pumpkin, remove the orange and star anise. Puree the marinated, steamed pumpkin. If the mass is too firm, add the brew from the pot a little. Brush through a fine hair sieve. Refrigerate.
In an extra chilled bowl, whip the cream until it is half stiff and pour in the sugar. The cream should be easy to move back and forth in the pan. Cold spots. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Refrigerate.
Let the gelatine leaves soak individually in cold water for 10 minutes. Then heat the dripping wet gelatine in a small saucepan and remove it from the stove immediately when it has melted. Can not cook! Mix quickly with 3 tablespoons of the pumpkin puree.
Then add the entire pumpkin mixture to the gelatine and stir gently but vigorously. Now first the cream and then the egg whites are folded in. It is important that all 3 components are at the same temperature! First fold the cream under the pumpkin, doing this by spoonfuls so that the ingredients adjust to the temperature. When all the cream is under the pumpkin mixture, fold in the egg whites. Put the entire mixture in a large baking dish and chill for at least 3 hours.
Once the mousse has completely cooled down, cams can be made from it. Or little triangles. To do this, prick the mousse vertically from above with a tablespoon and turn the spoon once. Dip the spoon in warm water after each cam / triangle so that nothing sticks.