Pumpkin Cream Dessert with Jam and Nuts
by Editorial Staff
Bright autumn dessert of cream, pumpkin, and jam, complemented by walnuts and cinnamon aroma. The dessert looks very impressive, thanks to which it will take its rightful place on the festive table.
Cook: 1 hour 30 minutes
Servings: 2
Ingredients
- Pumpkin – 400 g
- Cream (20% fat) – 350 ml
- Jam (I have plum) – 160 g
- Walnuts – 20 g
- Gelatin – 20 g
- Powdered sugar – 2 tbsp
- Ground cinnamon – 1/2 tbsp
Directions
- Peel the pumpkin, cut into cubes, put in a saucepan, and pour 70 ml of water. Bring to a boil, reduce heat to low, and simmer for about half an hour, until pumpkin is soft.
- Heat the cream, but do not bring it to a boil. Pour half of the icing sugar and gelatin into the cream, stir until completely dissolved. Cool slightly.
- Glasses (mine – 320 ml) set at an angle using small sauceboats or muffin molds. Pour the cream into glasses. Put the glasses in the refrigerator for at least 1-2 hours, until the creamy jelly hardens completely.
- Purée the finished pumpkin with a blender.
- Add remaining icing sugar and cinnamon. Mix.
- When the cream jelly hardens, put 40 g of jam on top of the jelly.
- Put pumpkin puree on the jam.
- Place the remaining jam on the pumpkin puree.
- Lightly chop the walnuts with a knife and sprinkle over the dessert.
Enjoy your meal!
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