Description
This delicious, healthy, beautiful dessert I posted on affiliate website Diets. EN. I want to share it with you. The idea of the recipe and execution - all mine.
Ingredients
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Pumpkin
500 g
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Sugar
150 g
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Gelatin
30 g
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Cream
100 ml
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Water
300 ml
Cooking
Take the pumpkin: wash, peel, cut into cubes.
The pumpkin pour a glass of water, add 100 g of sugar and put on to cook to full readiness of a pumpkin. I have gone 30 minutes.
Next, the broth is drained, slightly allow it to cool, and pour this broth 20 g of gelatin (for the swelling).
Put the pumpkin in a blender or food processor, grind to puree state. Gelatin bring to a boil, until dissolved, add to pumpkin puree, stir.
Take the convenient form, pour it pumpkin jelly, leave to cool.
Next, take 10 g of gelatin and pour 100 ml of water (for swelling). The heated gelatin while stirring, to completely dissolve by bringing to the boil (but not boil). Leave the solution to cool.
Take 100 ml of 33% cream and whisk until peaks with 50 grams of sugar. Add the cream to the cooled gelatin, continuing to whisk. Since the mass of a large concentration of gelatin, our solution quickly thickens.
Take a pastry syringe or just a plastic bag and fill it up butter-jelly mass.
Next, the most interesting procedure. Syringe doing injection butter-jelly mass pumpkin weight. That is, try to fill arbitrarily creamy pumpkin mass mass. If you take the package, after filling, are cut in the tip.
The remains of butter-jelly mass a little heated, as she has managed to set, and gently pour on top of pumpkin jelly. Send jelly in the fridge to full hardening, I have it took 3 hours. Next, get the form from the refrigerator, a second bottom put in boiling water and overturn onto a plate. Our dessert is ready.
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