Styrian Pumpkin Mousse

Preheat the oven to 200 °C. Place the pumpkin on a large piece of aluminum foil, slice the lemon and orange and cover with the cut vanilla bean, cinnamon stick, honey and ginger. Close the foil tightly so that nothing can leak out. Place the packet in a baking dish and place on the middle rack of the oven. Baking time: about 1 hour. Allow packet to cool completely. Remove spices and citrus slices and puree the pumpkin flesh with the resulting juice and strain through a sieve. Soak gelatin in cold water and squeeze, dissolve in Grand Manier and stir into the pumpkin puree. Set the puree over a bowl of ice water and ice cubes and stir until cold and beginning to thicken. Stir in the lemon juice that has been strained through. Whip the cream with the crème fraîche. Beat the egg whites with the sugar until creamy. Fold in the cream first, then the beaten egg whites. Pour the mousse into the desired serving dishes and chill for approx. 4 hours.

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