Pumpkin jelly
Description
The dish is prepared without unnecessary complications. If desired, condensed milk can be added to the jelly (1-2 tablespoons are enough), making the dessert "matte." Adding a few mashed strawberries or blueberries will create pleasant jelly hues. The finished dessert can be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the pumpkin, remove the fibrous inner part with seeds. Cut the dense part into large pieces.
- 3
Step 3
Place the pumpkin in a saucepan, pour in water just enough to cover it, no more. Bring to a boil and cook until tender; it took me 20 minutes over medium heat. You don't need to cover it with a lid.
- 4
Step 4
While the pumpkin is cooking, soak the gelatin in cold water.
- 5
Step 5
When the pumpkin is soft, drain all the water. Add sugar and lemon juice. Cinnamon and vanilla can be added optionally.
- 6
Step 6
Add the swollen gelatin; it will dissolve well in the hot pumpkin. Mix thoroughly.
- 7
Step 7
Puree the pumpkin mixture with a blender.
- 8
Step 8
Divide among cups or ramekins. Refrigerate for at least 2 hours.
- 9
Step 9
Pumpkin jelly is ready!
- 10
Step 10
Done.