Parfait with pumpkin and rum – a detailed recipe for cooking. with friends: 
Time: 4 hours. 35 minutes Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. roma
- 2 tsp no gelatin flavoring
- 450 gr pumpkin puree
- 1/2 tbsp. regular sugar
- 1/2 tbsp. brown sugar
- 2 large egg yolks
- 2 tsp grated orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1.5 tbsp. chilled butter cream
- 1.5 tsp vanilla extract
- Sweetened Whipped Cream
- From 8 to 10 pcs. gingerbread cookie
- Candied ginger, for decoration, optional
Recipes with similar ingredients: pumpkin puree, eggs, cream, nutmeg, cinnamon, rum
Recipe preparation:
- Pour rum into a heat-resistant bowl and pour gelatin on top. Leave on for 10 minutes to swell the gelatin.
- In a large bowl, mix pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Place a bowl of gelatin in a pot of boiling water and cook until until the gelatin is clear. Mix immediately hot gelatin mixture with pumpkin mixture. In the electric bowl whisk cream with vanilla until whipped cream and vanilla until the formation of soft peaks. Stir whipped cream into a mixture of pumpkins.
- To collect parfait, place part of the pumpkin mousse in bowl, add a layer of whipped cream, then a little chopped cookies. Repeat laying out the layers in the same sequence, completing the dessert assembly with pumpkin mousse. Cover with plastic film, refrigerate for 4 hours or overnight. When serving, decorate pumpkin parfait with whipped cream and candied ginger. Parfait recipe with pumpkin, granola and cranberries.
