Ingredients:

• For the mousse mixture:
• 1 cup – cold Milk
• 1 tsp – gelatine
• 1/2 tsp – granulated Sugar
• 1 – pumpkin, roasted and diced
• 1 tbsp – powdered Sugar
• 3 tbsp – Orange juice
• 1 tsp – vanilla essence
• 1.5 cups – heavy Cream
• 1/2 cup – Cherries
• For the pound cake:
• 200 gms – Butter
• 200 gms – Sugar
• 1 tsp – vanilla essence
• 200 gms – flour
• 4 – eggs
• For the Onion marmalade:
• 1/2 cup – Shallots
• 1 cup – Sugar
• 2 tbsp – Lemon juice
• 1 – zest of Orange
• 1/2 cup – Orange juice
• 1 tsp – green Onion (only green part)

Method:

1. For the pound cake:
2. Beat the butter with sugar.
3. Add eggs one by one and keep beating and scraping the sides of the dish at intervals.
4. Fold in the flour and vanilla essence.
5. In a pre-heated oven, bake the above mix at 180 degree C for 20 mins.
6. Cool on a rack.
7. For the mousse:
8. Add 1/2 cup milk in a bowl and sprinkle gelatine over it and let it set for 5 mins.
9. Heat remaining cup milk and granulated sugar in a saucepan.
10. Turn heat to low and cook, stirring until the sugar dissolves.
11. Add the gelatine-milk-mixture to the warm milk and stir.
12. In a blender, puree the pumpkin, confectioner`s sugar, orange juice and vanilla until completely smooth.
13. Transfer the pumpkin mixture to a bowl and mix in milk.
14. Whip the cream until it forms soft peaks. Fold the cream into the pumpkin mixture and add cherries.
15. Pour the mousse mixture into a dish lined with thin slices of pound cake.
16. Chill for 2 hours.
17. Serve with onion marmalade.
18. For the onion marmalade: In a thick bottom pan, add sugar, orange juice and the rest of the ingredients except the onions.
19. After it turns golden yellow, add the onions and keep stirring till it forms a thick syrup and becomes a little dark.