1. Soak the isinglass powder in cold water in advance.
2. While the cooked pumpkin is hot, add sugar and honey and stir until the sugar melts.
3. Put the isinglass powder in the water pot, stir through the hot water until the isinglass powder melts.
4. Add the melted fish gelatin water to the pumpkin puree and mix well.
5. Put the mixed pumpkin puree into an airtight container and put it in the refrigerator for more than 4 hours until the pumpkin puree solidifies.
6. Take out the refrigerated frozen pumpkin cold cake, cut into pieces and set the plate to finish.
Tips:The weight of the pumpkin is 450 grams after the raw pumpkin is steamed.
