A nice little pastry with blood orange mousse, Caramel/Krokant mousse and Salty Caramel filling.


Almond base

  • Almond mass 1000 g
  • Powdered sugar 50 g
  • Raspberry puree 250 g

Blood orange mousse

  • Kessko Blood orange mousse 200 g
  • Water 250 g
  • Cream 1000 g

Caramel/Crunchy mousse

  • Kessko Caramel/Krokantmousse 200 g
  • Water 250 g
  • Cream 1000 g

Cake glaze

  • Powdered sugar 300 g
  • Water 150 g
  • Glucose 280 g
  • Gelatin sheets 20 g
  • Condensed milk 200 g
  • White chocolate 300 g


  • Orange color
  • Salty Caramel Filling
  • Marzipan
  • Frozen raspberries


Almond bases
Mix the almond mass and the sugar with a whisk. Portion in the raspberry puree a little at a time. Spray the bases in the desired sizes and bake at 190 °C for approx. 10 min.
Blood orange mousse
Whip the cream lightly. Dissolve the mousse powder in the water and fold into the cream. Then pour the mousse 1/3 into the desired shape and refrigerate.
Caramel/Crunchy mousse
Whip the cream lightly. Dissolve the mousse powder in the water and fold into the cream. Take the molds out of the fridge, and pour on the Blood Orange Mousse with 1/3 of the Caramel/Krokant Mousse and put back in the fridge for a few minutes. Then drizzle in the Salty Caramel filling and place a frozen raspberry in the cream. Finish by placing an almond/raspberry base in the cake tin. Then smooth out any difference in level between the bottom and the form with the Caramel/Krokant mousse and put in the freezer.
Cake glaze
Boil sugar, water and glucose. Add this to the condensed milk and mix in the soaked and squeezed gelatine leaves. Fold this over the white chocolate. Then mix about 1/3 of the glaze with the orange color until the correct shade has been achieved. Pour back the colored glass and mix with a hand mixer. Allow to cool to approx. 27-28 °C before use.
Press the pumpkins out of the moulds. Place them on a draining rack and pour the orange glaze over the pastries. Place the pumpkins on pastry trays or chocolate bars molded in bubble wrap and decorate with a marzipan stem.