Easy healthy pumpkin pudding recipe
Add sweet old pumpkin to the pudding, the taste is smooth and soft, and the flavor is particularly strong. The following is a simple pumpkin pudding recipe.
|Pumpkin puree||200 g|
|Fresh cream||100 g|
|White granulated sugar||30 g|
|Gelatin sheets||10 g|
Cut the pumpkin into small pieces, steam it in a pot, put it into a blender and beat it into mud for standby.
Soak the gelatin tablets in ice water to soften.
Put the milk, fresh cream, and white sugar in a pot over low heat and heat until the sugar melts. Turn off the heat. When the temperature drops to about 60 degrees, add the soft gelatine tablets and stir until it melts.
Add the pumpkin puree and mix well.
Pour them into small bowls and cover them with plastic wrap.
Put it in the refrigerator and freeze for 2-3 hours.
Gelatine powder or gelatine tablets need to be soaked in cold water for a while before use. If warm or hot water is used, part of the gum will be lost due to dissolution.
When the gelatin is heated until it melts, the temperature should not be too high, about 60 degrees. If the gelatin solution is added too hot, it will affect the coagulation ability of the gelatin.
Gelatine powder and gelatine tablets can be used instead of each other, and the dosage is the same.
When the gelatine is soaked and cannot be used immediately for some reasons, it is best to put it in the refrigerator and take it out when it is used.
Gelatine has a relatively low freezing point, so it must be placed in the refrigerator to freeze or freeze after adding other ingredients.