The composition of pumpkin contains many vitamins and minerals, while it is well absorbed by the body. And the fresh sweet taste of pumpkin allows you to prepare a variety of light desserts from it.
It is necessary
-
- For the ginger pumpkin mousse:
- - 800 g pumpkin;
- - 4 eggs;
- - 100 g of sugar;
- - 200 ml cream (30% fat);
- - 1 tbsp. gelatin;
- - 1 tbsp. grated ginger;
- - 1 pinch of grated nutmeg and cinnamon;
- - 40 g candied ginger.
- For pumpkin cakes
- steamed:
- - 400 g pumpkin;
- - 1 egg yolk;
- - 2 tbsp. flour;
- - 2 tsp icing sugar;
- - 1 tsp vanilla sugar;
- - 1 tbsp. starch;
- - butter for lubrication;
- - honey.
- For stuffed pumpkin:
- - 1 small round pumpkin;
- - 0.5 liters of milk;
- - 100-150 g of rice;
- - 50-100 g of raisins and poppy seeds;
- - 1-3 tbsp. Sahara;
- - 1 tbsp. butter.
Instructions
Step 1
Ginger Pumpkin Mousse Remove the seeds and skins from the pumpkin. Cut the pulp into small slices. Place on a baking sheet and cover with foil. Preheat the oven to 220 ° C. Bake the pumpkin for 10 minutes. Cool the baked pumpkin slices and grind them in a blender until puree.
Step 2
Stir eggs and sugar into a stiff froth. Add gelatin and mix thoroughly. Combine pumpkin puree, eggs with sugar, cinnamon, nutmeg and ground ginger. Leave the mixture in the refrigerator for 5 minutes.
Step 3
Whisk in the cream and add to the chilled cream. Divide the finished pumpkin mousse into portioned glasses and place in the refrigerator for 5-7 hours until solidification. Serve the mousse with thinly sliced candied ginger.
Step 4
Steamed Pumpkin Cakes Cut the pumpkin flesh into large pieces and steam until tender, about 15-20 minutes. Cool and rub through a sieve until smooth.
Step 5
Mix the starch and flour. Pour in 1, 5 tablespoons. cold water and whisk. Mix thoroughly pumpkin puree, yolk, flour with starch, powdered sugar, vanilla sugar, salt.
Step 6
Lubricate the wide-bottomed dish with butter. Pour the pumpkin mass into it and boil in a double boiler for 8-10 minutes.
Step 7
Cool the finished cake and cut into portions. Combine the pieces in two, smearing them with honey.
Step 8
Stuffed Pumpkin Wash the pumpkin, cut off the top and spoon to remove all seeds. Carefully with a knife so as not to cut the skin, cut the flesh from the inside so that the pumpkin wall is 1-1.5 cm thick. Cut the flesh into small cubes.
Step 9
Combine the washed rice, raisins, and poppy seeds with the pulp. Add sugar and diced butter. Place the pumpkin in a baking dish. Fill it 3/4 full with prepared minced meat and pour milk, but not to the top. Cover the pumpkin with the cut top.
Step 10
Bake the 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 portioned plates with a spoon.
