Pumpkin Oil Mousse

600 g white chocolate, 200 ml pumpkin oil, 20 g gelatine, 150 ml water, 150 g sugar, 2 dl water, 1 l whipping cream

In a cone- shaped pot melt chocolate and pumpkin oil over hot water. Soak gelatine in 150 ml of water. Heat sugar and melt it in 2 dl of water, mix it with prepared gelatine. Mix this with chocolate and oil mixture. Add whipped cream. Pour into a mould or previously prepared poppy seed sponge. Before serving, sprinkle the mousse with some homemade pumpkin oil.