Pumpkin Parfait

Name: Pumpkin Parfait
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g pumpkin; 45g White sugar; 5 slices Gelatine Tablets; 3 tablespoons Osmanthus honey; 75g Ice water

by Happy elf a

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In hot summer, in addition to air-conditioned rooms, iced drinks are indispensable. However, all kinds of ice drinks on the market, all kinds of additives, are very worrying. Fortunately, Ang Bao is more obedient. In one summer, I guess there will be no more than ten ice creams. The main reason is that he eats too much ice and the stomach cannot afford it, so our whole family eats less of this.
Nowadays, pumpkins are very sweet and cheap. It costs 1.5~2 yuan per catty. You can buy one for several meals, which is very cost-effective. A few days ago, I went to the vegetable market to buy vegetables, and I picked one home as usual. It was red in color and sweet in taste. I used it to make sweet soup, steamed pumpkin ribs, and braised pumpkin in brown sauce. By the way, the most important thing is to make pumpkin jelly. cake. The golden pumpkin parfait, topped with a little sweet-scented osmanthus honey, is a beautiful ice product. The mouth is very Q-bomb, with a touch of sweetness and the fragrance of pumpkin. Gently squeeze it with the tip of your tongue, and the dryness and sweetness will diffuse between your lips and teeth. So comfortable. . . PS: I made a box, and my parents and I only tasted it. All the others were contracted by Angbao, which made him addicted.

Ingredients

600g Pumpkin
45g White Sugar
5 slices Gelatine Tablets
3 tablespoons Osmanthus Honey
75g Ice Water

Pumpkin Parfait

1. All kinds of ingredients are prepared.

2. Peel the pumpkin and cut into small pieces, put it on a plate and cover it with plastic wrap.

3. Steamed thoroughly in the pot.

4. When steaming the pumpkin, handle the gelatine slices. Cut into small pieces with scissors, and soak in 75 grams of ice water.

5. Soak the gelatine slices, pour out the excess water, put on the steamer, and steam until melted.

6. Let the steamed pumpkin and gelatin liquid thoroughly dry.

7. Put the dried pumpkin and gelatin liquid into the cooking cup and add white sugar.

8. Brush lightly with salad oil in the crisper.

9. Pour the stirred pumpkin puree into the box and smooth it with a spatula.

10. Put the lid on and chill in the refrigerator for more than 5 hours until set.

11. Take out the frozen sorbet, turn it around the box with the tip of a knife, buckle it upside down on the greased paper, and cut into small pieces evenly.

12. Put it on the plate.

13. Pour in 3 tablespoons of osmanthus honey, ready to eat.

Tips:
1: The plastic wrap is to prevent water vapor from dripping into the pumpkin.
2: The box is brushed with oil for better demoulding in the later stage. But need to use colorless and odorless oil. But if it is a non-stick mold, you can omit this step.
3: If you need to eat it urgently, you can put it in the freezing layer for quick freezing.
4: If there is no osmanthus honey, you can use honey directly or eat directly.
5: When cutting, be sure to use a sharp knife, otherwise the knife will stick to it.