Description
Autumn, a beautiful time of year to prepare pumpkin dishes. If you have leftover baked pumpkin, mash it into a puree, place in jar and refrigerate. A puree is a great preparation for a dessert of pumpkin. Offer to make the whipped cream. The recipe is taken from how Zoryana Ivchenko, many thanks to the author. I highly recommend to try this dessert.
Ingredients
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Pumpkin
600 g
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Cream
300 ml
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Sugar
3 Tbsp
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Gelatin
12 g
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Vanilla sugar
1 pack
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Water
70 ml
Cooking
The pumpkin pack in the oven bag, or wrap with foil.
Bake in preheated oven for 30-35min. at 200C (I was baked simultaneously with the baking of bread) and left in the turned off oven for another 10-15min.
With prostiva pumpkin with a spoon to scrape the flesh from the rind.
Grind the pumpkin in a blender to a smooth puree. This sauce is the basis for the mass of the pumpkin dishes.
Add the pumpkin puree, the sugar and vanilla sugar, add the cinnamon, whisk until the sugar is dissolved. My mashed potatoes were warm, the sugar is dissolved after mixing.
Soak gelatine in 70 ml. of water, leave for 10 minutes to swell, take a little cream from the total station, add the swollen gelatin and dissolve in a water bath, do not boil.
Add the prepared gelatin in pumpkin puree, mix well. Whip the cream to firm peaks, mix with pumpkin puree. You can add a little jam or marmalade.
Pour it into moulds. Put into the refrigerator for 2 - 3 hours. If you have the cream last in the fridge longer and become strong, it can be safely put in the microwave for 10 seconds. The cream will be softer.
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