Soak the gelatine in cold water. Heat 100 g of the pumpkin puree and stir in the squeezed gelatine, add the rest of the puree. Now carefully fold in the cream and season to taste with the spices.
Refrigerate the pumpkin mousse in a small container. Using an ice-cream scoop, scoop the pumpkin mousse onto a piece of cling film, twist the end of the cling film together and freeze. In the meantime, boil the apple juice with the vegetarian gelatine. Remove the pumpkin mousse from the foil again and cover with the hot apple jelly. Now place the stalks on the fake pumpkins.
Mix all the ingredients together well, pour into a 0.5 L ISI bottle and place a gas cartridge on top. Cool the mixture well, squirt into a container and bake in the microwave. Tear the sponge into small pieces.
Bring the sugar and a little water to the boil in a saucepan and caramelise until golden. Dissolve the butter in the caramel, deglaze with balsamic vinegar and add the grated pumpkin. Steam the pumpkin cabbage until firm to the bite and season to taste.
Bring the coconut milk to the boil with the finely chopped lemongrass, allow to steep briefly, then strain. Add the agar agar and simmer for approx. 2 min. Allow the mixture to cool and as soon as it is firm, blend vigorously until a smooth gel consistency is achieved.