1/2 cup sugar (for caramel)
2 cups cream
1 cup fresh pumpkin puree
1 cup sugar
About 1 tablespoon gelatin
1 vanilla bean
8 tablespoons water
Combine 1/2 cup sugar with water in a pan; bring it slowly to
boil until the caramel is light brown. Spread the caramel
Mix the gelatin in cold water.
Mix cream, sugar and the vanilla bean, bring to a slow simmer. Simmer for at least 5 minutes on slow fire. Take out the vanilla, add the gelatin. Mix well. Add the pumpkin puree. Pour it into the prepared forms.
Place in a storage container and cool to room temperature before refrigerating at least 2 hours.