Sugar-osmanthus and pumpkin cold cake
Overview
I made pumpkin cold cake today. The pumpkin itself has some sweetness. I didn't add sugar during the making process. After it solidified, I cut it into pieces and poured some sugar osmanthus on it. It was cool and sweet, so suitable for this season.
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Ingredients
Steps
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Cut the pumpkin into small pieces and steam them in a steamer.
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Put the steamed pumpkin pulp into a bowl and crush it into a puree. It is best to use a food processor to puree it into a fine pumpkin puree. (The child was asleep at the time and the food processor was loud, so I didn’t beat it, but just crushed it into a puree)
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Mix the fish gelatin powder with half a bowl of water and stir evenly to dissolve the fish gelatin powder.
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Heat the mixture of isinglass powder and water over water until it does not exceed 60 degrees.
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Pour the heated isinglass powder water into the pumpkin puree.
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Use chopsticks to stir evenly.
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Pour the pumpkin paste into a crisper, let it cool and solidify
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Buckle.
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Take off the film.
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Cut into strips.
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Pour on a spoonful of sugar osmanthus.
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It’s ready to eat.
