Pumpkin Cool Cake

Name: Pumpkin Cool Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g pumpkin; 4 slices Gillian; Some White sugar; 250g Cold water

by I love baking

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I come home, I always unconsciously open the refrigerator to find food. I always want ice-cold desserts in summer. Today I will share this with you. You can prepare it in the refrigerator at any time. When you want to eat it, you can directly take two pieces to clear the heat and relieve the heat. The taste is soft and refreshing, with a faint pumpkin fragrance and sweetness. The general cold cake is solidified with agar, because it is not prepared at home, it is directly replaced with gelatin slices, and the effect is the same.

Ingredients

100g Pumpkin
4 slices Gillian
Some White Sugar
250g Cold Water

Pumpkin Cool Cake

1. Prepare materials

2. Soak the gelatine slices in ice water and set aside

3. Peel the pumpkin and steam it in a steamer, add some white sugar while it is hot and stir well

4. Then sieve the mixed pumpkin puree and put it aside (you can also use a blender to stir the puree and then sift), heat the water and put the gelatine slices until completely melted, then mix the gelatine slices water and pumpkin puree evenly, add 9 points full in mold