Description
Agree, when we have on the table is pumpkin and she's a classic shape, that we perforce remember the tale of Cinderella and the fairy transformations, I Suggest today is to turn a pumpkin into a fabulous, delicious dessert for Valentine hearts...
Ingredients
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Pumpkin
300 g
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Brown sugar
2 Tbsp
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Gelatin
30 g
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Sour cream
150 ml
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Brown sugar
1 Tbsp
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Cocoa powder
2 tsp
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Gelatin
20 g
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Sour cream
150 ml
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Brown sugar
1 Tbsp
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Vanilla
0.333 tsp
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Gelatin
20 g
Cooking
Soak gelatine in cold water for 7-10 minutes. If you use instant gelatin powder, then pre-soak is not necessary.
Pre-baked pumpkin flesh and mash and mix with a small cane sugar "Mistral". Puree to put on a medium heat, add the squeezed gelatin and vigorously interfere with a whisk until dissolved gelatin (do not boil). Puree becomes liquid.
Pour the warm pumpkin puree in molds of about 1/2 of the height and put into the refrigerator for 10 minutes.
Sour cream mixed with a small cane sugar "Mistral" and with cocoa powder. Sour cream to put on medium heat, add the squeezed gelatin and vigorously interfere with a whisk until dissolved gelatin (do not boil).
Pour the chocolate cream over the cups on half of the remaining height, and again put into the refrigerator for 10 minutes.
Sour cream mixed with a small cane sugar "Mistral" and the vanilla. Put on medium heat, add the squeezed gelatin and vigorously interfere with a whisk until dissolved gelatin (do not boil).
To fill the remaining space in the molds with sour cream and put into the refrigerator for 20-30 minutes until fully cured.
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