Sweetness that must be tasted.
Ingredients
- Hokkaido pumpkin, 750 g
- Orange juice, 1/2 cup or more
- Lemon juice, 1/4 cup or more
- Xylitol, 2-3 tablespoons
- Coconut milk, 6 teaspoons (coconut milk powder)
- Cookies, several pieces (amaretti)
- Pork gelatin, 1-2 teaspoons
- Cold water, 2 tablespoons
Preparation
- Wash the pumpkin, cut it in half, and remove the seeds from the center. Place it with the skin side up on a baking sheet and bake at 180 to 200 degrees Celsius for about 20 minutes (time depends on the thickness of the pumpkin). Once cooled, peel the pumpkin, cut it into pieces, add freshly squeezed orange juice, lemon juice, xylitol or other sweetener, and coconut milk powder. Then, using a hand blender, blend into a smooth cream.
- Soak the gelatin in a small amount of cold water. Once swollen, dissolve it in hot water or in the microwave. Add it to the cream and mix well.
- Sprinkle crushed cookies (I used amaretti, but you can use any crispy cookies or biscuits, or even gingerbread) on the bottom of glasses. Pour the cream over the cookies, cover the glasses with plastic wrap, and refrigerate until set.
