1. Preparatory work first: In order to facilitate demolding, we can first cut out silicone oil paper equal in size to the bottom of the mold, and pad it on the bottom of the mold.
2. After the pumpkin is sliced and steamed, use a food processor to make a smooth pumpkin puree, soak the gelatin powder in water for later use
3. Oreo biscuits are ground into powder with a food processor, (you can also use a rolling stick) add melted butter, mix well, spread on the bottom of the mold and compact, send it to the refrigerator to freeze for 15 minutes
4. Add milk, whipped cream A and sugar to the milk pan, and heat it until dense bubbles appear around it
5. Add pumpkin puree, stir while heating on low heat until it thickens, remove from heat
6. Heat the soaked gelatine over water, melt it and add it to the pumpkin milk paste in step 5, stir well, and cool for later use
7. Whip whipped cream B to 6 for distribution
8. Add the pumpkin paste of step 6 to the whipped cream, beat evenly, and pour it into the mold
9. Add the pumpkin paste of step 6 to the whipped cream, beat evenly, and pour it into the mold
Tips:1. Adjust the amount of sugar according to the sweetness of pumpkin. The pumpkin I bought was very sweet, so I only used 20 grams of sugar.
2. Because the temperature in summer is too high, the dosage of gelatine powder can be increased appropriately, 5 grams in winter is enough.
3. When the pumpkin paste and whipped cream are mixed, because the consistency is different, you can use an electric low-speed stirring.
3. For the decoration part, I boil 30 grams of whipped cream and add 30 grams of dark chocolate.
