Description
The most delicate dessert with a rich palette of flavors. The combination of sweet caramel and small flakes of salt - just a magnet for those with a sweet tooth. Just impossible to put down!
Ingredients
-
Pumpkin seeds
0.66 cup
-
Cream
1.5 cup
-
Pumpkin
1 kg
-
Sugar
2 cup
-
Cinnamon
0.5 tsp
-
Ginger
0.5 tsp
-
Carnation
0.5 tsp
-
Nutmeg
0.5 tsp
-
Corn syrup
0.5 cup
-
Maple syrup
0.333 Tbsp
-
Water
0.25 cup
-
Lemon juice
1 tsp
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Butter
60 g
-
Salt
1 tsp
Cooking
Cut pumpkin, remove seeds, place on a baking tray lined with baking paper. Cover top with foil. Bake 1-2 hours depending on the hardness of the pumpkin. She had to completely soften.
With a spoon scrape the pulp, blend it in a blender to cool.
The lance for baking grease a little butter and cover with baking paper. Also a little oil the baking paper inside.
To dry pumpkin seeds on a dry pan and evenly distribute along the bottom.
In a saucepan with a thick bottom to combine the cream, pumpkin puree and spices. Well to warm the mixture, stirring, but to boil not to bring. Remove from heat and set aside.
In another deep saucepan combine the sugar, both syrup and water. Not need to interfere, cook on medium heat until 116, gradually add the mixture of pumpkin puree with cream ( they should be hot), again to bring the mixture to a temperature of 116 C. to Stir.
Once the mixture reaches 116 C, remove from heat and mix butter and lemon juice. Carefully stir until completely smooth.
Pour mixture into the form on the layer of seeds.
Sprinkle with salt. Give the caramel to fully set in the refrigerator ( minimum 2 hours), slice into squares. If the caramel will be very soft (it can be inaccurate when the temperature conditions), the caramel can be a little freeze, about 2 hours, and it is perfectly cut.
Bon appetit!
For the recipe thank Anna Pustynnikova!
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