Pumpkin Mille-feuille

Directions

1. Soak the gelatin in cold water for 5-10 minutes to softened it slightly (not dissolve) Separate egg yolks from egg whites
2. Put the pumpkin puree, cinnamon and the honey in a saucepan. Add the egg yolk and cook on low heat for 2 minutes. Add the cream. Lift the gelatin sheets from the water, drain slightly to remove excess water then add the gelatin to the pumpkin puree. Let cool.
3. Mix the egg white until stiff, adding the sugar at the end. Add the egg whites to the puree and refrigerate for the night.
4. The next day, divide the filo sheets in two (2 + 2) , brush with melted butter and sprinkle with sugar and crushed walnuts. Cut into 18 squares.
5. Put the filo sheets on a baking tray and bake for five minutes on 375F.
6. Before serving, put one square of filo on a plate. Gently put one tablespoon of pumpkin mousse on top, then place another square on top of the filling, add another layer of pumpkin mousse and finish with a filo square. Repeat this operation for the 5 remaining mille-feuille..