Pumpkin mousse cake
By VicentaLakin
Recipe Recommendations
- pumpkin puree 480g
- milk 100g
- sugar 50g
- animal whipped cream 250g
- cake body 2 tablets
- gelatin 8 pieces
- Pumpkin [Decoration] appropriate amount
- lemon peel appropriate amount
- Pumpkin syrup water 300g
- lemon juice 15g
- sweetening
- baking
- several hours
- simple
Steps for Pumpkin mousse cake
1
Eight of Moose's plates of glitting soften with ice water
2
Cream of cream
3
I'll take the fresh cream off the ice
4
pumpkin evaporates with 480 g of pumpkin pressure
5
Pumpkin's mud with fresh milk, sugar to heat up to bubbles on the side of the pot, glitting to melt, cooling off ice
6
Put cold pumpkin mud in the fresh cream
7
350 g of water, put in pumpkin slices, add sugar, boil to pumpkin
8
The cake floor
9
Cream pie, cake
10
It's covered in cream. It's frozen in the fridge for two hours
11
And go on the pumpkin
12
pumpkin's water, 15 g lemon juice, five bubbly glitches, cold lemon peels in the freezer for four hoursPumpkin mousse cake Make Tips
If you don't like to eat pumpkin skins, you can also remove them