The composition of the pumpkin includes many vitamins and minerals, while it is well absorbed by the body. A fresh sweet taste of pumpkin allows you to cook a variety of light desserts from it.
Pick your recipe
You will need
-
- For pumpkin mousse with ginger:
- - 800 g of pumpkin;
- - 4 eggs;
- - 100 g of sugar;
- - 200 ml cream (30% fat content);
- - 1 tbsp gelatin;
- - 1 tbsp grated ginger;
- - 1 pinch of grated nutmeg and cinnamon;
- - 40 g candied ginger.
- For pumpkin cakes
- steamed:
- - 400 g of pumpkin;
- - 1 egg yolk;
- - 2 tbsp flour;
- - 2 tsp powdered sugar;
- - 1 tsp vanilla sugar;
- - 1 tbsp starch;
- - butter for lubrication;
- - honey.
- For stuffed pumpkin:
- - 1 small round pumpkin;
- - 0.5 l of milk;
- - 100-150 g of rice;
- - 50-100 g of raisins and poppy seeds;
- - 1-3 tbsp Sahara;
- - 1 tbsp butter.
Instruction manual
1
Pumpkin mousse with ginger Peel the pumpkin from seeds and peel. Cut the flesh into small slices. Put on a baking sheet and cover it with foil. Preheat the oven to 220 ° C. Bake pumpkin for 10 minutes. Cool the baked pumpkin slices and grind them in a blender until mashed.
2
Stir the eggs and sugar into a strong foam. Add gelatin and mix thoroughly. Combine pumpkin puree, eggs with sugar, cinnamon, nutmeg and ground ginger. Leave the mass in the refrigerator for 5 minutes.
3
Whip the cream and add them to the chilled cream. Arrange the prepared pumpkin mousse in portioned glasses and place in the refrigerator for 5-7 hours until solidified. Serve mousse with thinly sliced candied ginger.
4
Steamed Pumpkin Cakes Cut the pumpkin flesh into large pieces and steam them until soft for 15-20 minutes. Cool and wipe through a sieve until puree.
5
Combine starch and flour. Pour in 1.5 tbsp. cold water and beat the mass. Thoroughly mix pumpkin puree, yolk, flour with starch, powdered sugar, vanilla sugar, salt.
6
Lubricate the wide-bottomed butter mold. Pour the pumpkin mass into it and boil it in a double boiler for 8-10 minutes.
7
Cool the finished cake and cut into portions. Combine the pieces in two, smearing them together with honey.
8
Stuffed Pumpkin Wash the pumpkin, cut off the top and remove all the seeds with a spoon. Gently with a knife, so as not to cut the skin, cut the pulp from the inside so that the pumpkin wall is 1-1.5 cm thick. Cut the pulp into small cubes.
9
Mix washed rice, raisins and poppy seeds with pulp. Add sugar and diced butter. Put the pumpkin in the baking dish. Fill it 3/4 with prepared minced meat and pour milk, but not to the top. Close the pumpkin with the chopped top.
10
Bake stuffed pumpkin at a temperature of 160-180 ° C until cooked for about 2.5 hours. Serve immediately. Remove the lid from the pumpkin, spoon the contents into serving plates.
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