1. Handling materials. Cut the pumpkin into small pieces, then steam it in a pot with insulated water, about 10 minutes, stir the steamed pumpkin into a puree, then add cream and milk powder in the container, stir evenly with a blender until it is thick After the diced slices are soaked in cold water to soften, remove the controlled dry water, then melt in the insulated water, take out and let cool (slightly cool).
2. Put the cream in the pumpkin puree, stir well, then pour in the gelatin liquid, stir again, and then pour the evenly stirred pumpkin puree into the container and refrigerate for 4 hours
3. Take out the frozen pumpkin pieces, cut into pieces and put on a plate
4. Top it with sweet-scented osmanthus and it's ready to eat
