Osmanthus Pumpkin Parfait

Name: Osmanthus Pumpkin Parfait
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g pumpkin; 2 spoons Sugar Osmanthus; 15g Gelatine Tablets

by Fatty Mushroom

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

If you like mushroom delicacies and beautiful pictures of mushrooms, please follow the WeChat official account of mushrooms and regularly push new recipes. If you have any questions, you can send me in the public account, search for "feixiaogumeishi", or "one person, one rabbit, one kitchen" . A little dessert suitable for summer, the sweet-scented osmanthus pumpkin parfait, the principle is a bit like pea yellow, but also a bit like mousse cake. Pea yellow itself will solidify in cold storage, but pumpkin will not, so you need to use gelatine slices that are commonly used in mousse cakes. Puree the steamed pumpkin, add gelatine slices, and refrigerate it to become I have a small dessert similar to a mousse cake, you can freeze it before eating, the taste is more refreshing and cool! ! !

Ingredients

Osmanthus Pumpkin Parfait

1. Peel and remove the seeds of the pumpkin, cut into small pieces, put it in the microwave oven, and put an appropriate amount of hot water under the oven

2. Heat in the microwave for about 8 minutes. The longer time the pumpkin will be softer, take it out, check the softness with a fork, and let it cool.

3. Cut the gelatine slices into small pieces, add about 30ml of water to soak, wait for the gelatin slices to absorb the water and expand, heat in the microwave for half a minute to melt into liquid

4. Pour the cooled pumpkin cubes and gelatin liquid into the food processor, add two spoons of sugar and osmanthus to puree

5. Prepare a suitable container. I use mousse rings, which makes it easier to unmold. Prepare a flat mat, put on plastic wrap, put the mousse ring, and pour the pumpkin puree into smooth.

6. After putting it in the refrigerator for a few hours, the pumpkin puree is solidified, demoulded, and the pumpkin parfait is cut into proper size.

Tips:
Steamed pumpkin is best heated in a microwave oven. The heat will not cause a lot of moisture. If you use a steamer to steam the pumpkin, pay attention to the humidity of the pumpkin. The amount of water in the gelatine slices should be relatively reduced. Too much water will cause the pumpkin parfait to become unformed. The pumpkin parfait is soft, and you can put it in the freezer for a while before eating it, and use it as soon as possible after taking it out. After a long time, it will become soft due to the higher room temperature.