Pumpkin milk jelly
Composition / ingredients
4
Servings:
Step-by-step cooking
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Cut the pumpkin into pieces, bake them in the oven until ready and make a puree with a blender.
Fill gelatin with hot water (according to the instructions on the package), stir, divide into two halves. Add the first one to the puree.
Put sah in the puree.powder.
We put the second part of the gelatin in milk, here is vanilla.sugar.
Lay out the puree, milk in layers, alternate layers.
Each layer should freeze in the refrigerator.
To remove the jelly from the mold, you need to hold it several times.sec. in hot water (bottom).
Fill gelatin with hot water (according to the instructions on the package), stir, divide into two halves. Add the first one to the puree.
Put sah in the puree.powder.
We put the second part of the gelatin in milk, here is vanilla.sugar.
Lay out the puree, milk in layers, alternate layers.
Each layer should freeze in the refrigerator.
To remove the jelly from the mold, you need to hold it several times.sec. in hot water (bottom).
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pumpkin - 29 kcal/100g
- Gelatin - 355 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
