Description
This is an original recipe inspired by the memory of the filling in pumpkin pie that we once ate in Paris. I tried to convey to him their love of the easy French desserts and add a touch of nostalgia for the beloved France. And called "Julie" - just because my name is Julia.
Ingredients
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Pumpkin
1 kg
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Prunes
40 piece
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Cream
1 cup
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Butter
120 g
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Sugar
2 Tbsp
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Biscuit
Cooking
Pumpkin peeled, cut into pieces, put in a pan together with butter and keep on low heat until it forms a puree
If the pumpkin is softened enough to skip it through a meat grinder or wipe through a sieve. I just broke the blender. Be careful only to prevent the oil from getting dark
Razmazyvaem prunes, take out the seeds and chop fairly finely (berry 6-8 parts). Put the pumpkin puree prunes, cream and sugar. Cool
We spread the resulting mass in a refractory form and put in a pre-heated, hot (up to 230 deg.) the oven for 15-20 minutes to allow the pumpkin top browned
Take out the cream from the oven, cut biscuits together with the cream spread on kremanku and cool. Extremely tender, not too sweet and very tasty! Bon appetit!
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