Fashionable pumpkin desserts in restaurants. Recipes for children: delicious autumn pumpkin desserts
This pumpkin dessert tastes very much like soft serve popsicles, but is easier and faster to prepare. On personal experience I can say that this is the most hassle-free recipe for a pumpkin dessert; it will always work for everyone, even complete “dummies” in cooking. Provided, of course, that you have a freezer and a blender at your disposal. Although you can do without a blender if the uniformity of the pumpkin dessert is not the most important thing for you.
The spices used in the pumpkin dessert were cinnamon and cardamom. I also wanted to add star anise, but knowing that without heating it reluctantly releases its aroma, I did not transfer the valuable product. But I want to note that you shouldn’t focus on spices if they don’t exist – and there’s no need. The only mandatory additions are lime or lemon; without it it will be very cloying, so much so that the dessert will be very, very much an acquired taste. The insipid sweet taste is unlikely to find many admirers.
The proportions in a pumpkin dessert are completely unimportant - this is another huge plus. We take more pumpkin and less bananas, or vice versa - we make a base of banana puree, add, in addition to pumpkin, pears, apples, and everything that you think fits with pumpkin. I will write the proportion of ingredients that I consider successful for this recipe, and it’s up to you to stick to it or not.
Pumpkin dessert recipe, ingredients:
- Pumpkin (prepared, without seeds and peel) – 300 g;
- banana – 1 large;
- sweet pears – 2 pcs;
- lemon (juice) – 2 tbsp. l;
- sugar - to taste (I have 1.5 tbsp);
- cinnamon - on the tip of a teaspoon;
- cardamom (ground) – a pinch.
How to make pumpkin dessert
Cut the pulp of the peeled pumpkin into small thin slices.
The pumpkin should be baked in the oven, steamed or simmered in a frying pan without oil. Any of these methods will do, our task is to make it soft to get a tender puree. Bake in the oven in a mold, pour a little water into the bottom so that the pumpkin does not burn. You can also bake it in foil. A double boiler can be easily constructed from a colander (aluminum or metal) placed on the rim of a pan of suitable diameter. Pour water into the pan, about 5-6 cm, put a colander with pieces of pumpkin, cover with a lid so that the steam does not escape. And cook until soft. Poach in a frying pan as follows: put the pumpkin pieces in the frying pan, add 1-0.5 cm of water. Cover, heat, cook until soft over low heat.
The pumpkin seems to be steamed and becomes soft. Cool the prepared pumpkin to room temperature.
Peel the banana and pears and cut into pieces. The presence of a pear, like other fruits, is not necessary in this pumpkin dessert recipe; the main products are banana and pumpkin. But for variety, you can add something else.
Place pumpkin, banana, pear, spices and a little sugar into a blender. Beat until smooth. To taste. Add lemon juice (lime juice will also work) and beat again. Taste it again and finally correct the taste of the pumpkin dessert. Pour into a plastic or metal container with a lid. Cover and place in the freezer for 1.5-2 hours (until hardened).
In the pumpkin dessert recipe, which I took as a basis, the contents of the container are mixed several times and whipped with a blender. I made it simpler - I froze the puree to such an extent that it “set” around the edges, but the middle still remained soft. I mixed the future dessert with a spoon and smoothed out all the lumps. You need to stir the frozen puree at least once, and not just stir, but break up all the ice crystals and large lumps. This way we will prevent freezing “in one piece”, the pumpkin dessert will now remain soft even after long-term cooling, and there will be no ice crumbs in it. I flattened it and put it in the freezer. I froze it for several hours (left it overnight).
And that's what we got! Real fruit ice cream, very soft in texture, aromatic, tasty and so healthy! It tastes simply amazing, light, refreshing! All ingredients in the pumpkin dessert are natural, you can eat as much as you want and not worry about calories!
Some tips for creative people (in the culinary sense):
You can add to a pumpkin dessert: orange (juice), apples, pears, carrots (after heat treatment), melon, kiwi, papaya. Bananas should not be excluded under any circumstances, they will give silkiness, smoothness, sweetness, without them it will not be as tasty.
Keep in mind that the more sugar in the pumpkin dessert, the worse and longer it hardens. Not to mention the caloric content - it increases rapidly with each added spoon of sugar.
If you want the structure of the pumpkin dessert to be completely silky and tender, beat the puree after freezing with a blender. Freeze again. Whisk again. And freeze again. But, for my taste, the difference will not be so significant that you spend many times more time on cooking.
Do not use very deep containers for freezing - you will be tortured by waiting for the dessert to reach the desired condition. Use a regular plastic food storage container that is resistant to low temperatures.
Prepare pumpkin dessert for health, we are waiting for your comments!
Eleanor BrikAutumn should be appreciated only because this time of year is a time of ripening such a healthy and tasty vegetable as pumpkin, which is respectfully called “food of the gods.” In addition, a pumpkin can lift your spirits just by its appearance - this orange “sun” lies right in the garden! And from this “sun” you can prepare excellent dishes, and we will devote this article exclusively to desserts from this vegetable.
Pumpkin in section
Pumpkin sweets recipes
We'll start with a very easy-to-prepare dessert - with baked sweet pumpkin . We will need following ingredients:
- pumpkin – 1.5 kg;
- sugar – 6 tbsp;
- butter – 3-4 tbsp.
Cooking process:
- Wash the pumpkin, divide it into two halves and remove the seeds.
- We cut the pumpkin into several pieces (from 4 to 6), without peeling off the peel.
- Place the pumpkin pieces on a baking sheet lined with parchment paper.
- The baking sheet with the pumpkin goes into the oven, which is preheated to 200 o C.
- The pumpkin should be in the oven for 15-20 minutes.
- Cut the butter into cubes and melt using a water bath or microwave.
- After the above time has passed, the baking sheet should be removed from the oven, after which the pumpkin is generously poured with hot butter and sprinkled with granulated sugar.
- Then the baking sheet with the pumpkin must be put back into the oven, the temperature should be reduced to 180 o C. In total, the pumpkin will have to spend about an hour in the oven.
If you find that the squash is over-cooking, cover it using foil or parchment paper dampened with cold water.
Serve the finished baked pumpkin with cream or sour cream.
Pumpkin Cakes
Let's move on to a more complex recipe and prepare pumpkin cakes. To prepare we will need:
- pumpkin – 1.5 kg;
- flour – 140 gr.;
- powdered sugar – 350 gr.;
- zest of 1 lemon;
- eggs – 7 pcs.;
- milk – 250 ml;
- butter for greasing molds.
Procedure for preparing pumpkin cakes:
- Peel the pumpkin and remove seeds and cut into cubes about 1.5 cm on a side.
- Place the pumpkin in a saucepan and add the milk there. All this should be cooked over low heat for about 15 minutes. During this time, the pumpkin pulp will acquire a soft consistency.
- Mash the pumpkin until pureed, then let it cool.
- Then we use a large bowl, where we transfer the resulting pumpkin-milk mass, add a little salt and add the sifted flour, mixing everything thoroughly.
- Add powdered sugar and zest to the resulting mixture and mix.
- Break the eggs into a mixer bowl and beat them at high speed until a white fluffy foam forms.
- Combine the beaten eggs with pumpkin puree and mix. Using a ladle, pour the resulting dough into molds, after greasing them with butter. The molds should be filled to the very top.
- To bake pumpkin cakes, use the oven or oven. Baking time – half an hour at a temperature of 180 o C.
- After the specified time, the cakes should be removed from the oven, allowed to cool slightly, after which they should be removed from the molds and enjoyed with pumpkin cakes.
You can decorate the dessert with pumpkin seeds and mint leaves. If desired, you can “flavor” the cakes butter or sour cream.
Do you want to learn how to do pumpkin mousse cakes? Watch the video recipe:
Preparing pumpkin cream
By the way, the cakes received earlier can be supplemented pumpkin cream. Now we’ll tell you how to prepare it.
Ingredients:
- pumpkin – 0.5 kg;
- vanilla sugar – 1 sachet;
- sugar that you will add to the cream and pumpkin mass - to taste;
- cream 35% fat – 0.5 cups;
- jelly, which must be prepared in advance from red currants or cranberries;
- gelatin – 2 tbsp. (100 ml water).
Pumpkin cream
Procedure for preparing pumpkin cream:
- Wash the pumpkin, grate it on a coarse grater and then simmer in a saucepan with 60 ml of water and sugar (to taste).
- Beat the cream with vanilla sugar and sugar (to taste) until foam forms.
- Grind the cooled pumpkin in a blender, add gelatin diluted in 100 ml of water into the resulting mass. We wait until the mixture swells, then heat it.
- Add the whipped cream with sugar and powder, gently stirring the cream.
- The finished cream is placed in small molds.
Serve cranberry or redcurrant jelly with pumpkin cream.
How to make a healthy pumpkin dessert?
Even if you count calories and only choose dietary dishes, you shouldn’t deny yourself healthy desserts. A good example of such a light dessert are pumpkin muffins with honey and raisins.
Ingredients for cooking:
- pumpkin – 500 gr.;
- whole grain flour or ground oatmeal - three quarters of a glass;
- eggs – 1 pc.;
- honey – 2 tbsp;
- soda and salt - a third of a teaspoon each;
- nuts and raisins - to taste;
- stevia (instead of sugar) - to taste;
- olive oil - 1 tbsp.
Publication from Coffee shop on Sovetskaya 94(@kofeinya_cafe) Oct 21, 2016 at 12:45 pm PDT
Making cupcakes:
- Grate the pumpkin using a medium grater, beat with a mixer, adding egg, honey, stevia, salt and olive oil.
- Mix flour and baking soda and add to pumpkin mixture.
- Add raisins and nuts, mix the dough thoroughly.
- Place the dough in the molds and place in the oven, bake for 20 minutes at 200°C.
You can add chopped dried fruits, For example, prunes or dried apricots. Below is a video recipe for another interesting pumpkin dessert - cottage cheese with pumpkin and apples.
14 September 2017, 02:07
With the onset of autumn, pumpkins ripen in our beds. A bright, juicy and incredibly healthy vegetable, from which first and second courses, baked goods and of course desserts are prepared. We have collected for you best recipes Making pumpkin dessert quickly and tasty.
Pumpkin dessert - basic principles of preparation
Perhaps the simplest dessert that can be made from pumpkin is to bake it with honey or sugar. Baked pumpkin can be pureed in a blender. This will be an excellent basis for making mousses, soufflés, marmalade, jelly and other desserts.
Pumpkin perfectly absorbs the aromas and tastes of the products with which it is cooked. Therefore, you can safely experiment. For example, pumpkin can be stewed in berry or fruit juice. This way it will acquire not only an interesting taste, but also a beautiful color.
For desserts, it is better to use butternut squash. It is quite sad and has a pleasant taste.
Before preparing any dessert, the pumpkin is cut into slices, the seeds are peeled and the peel is cut off with a sharp knife.
Pumpkin goes well with almost any fruit, citrus fruits, berries and dried fruits. For flavor, spices are added to dishes: cinnamon, cardomom, cloves, pink pepper, vanilla or nutmeg.
Recipe 1. Pumpkin curd dessert quickly and tasty
Ingredients
100 g pumpkin puree;
sugar substitute;
200 g cottage cheese;
80 ml skim milk.
Cooking method
1. Cut the pumpkin, remove the seeds and cut off the skin with a sharp knife. Cut the vegetable into small pieces. Place in a saucepan, cover with water and boil over moderate heat until soft. Then drain almost all of the broth, leaving just a couple of spoons, and puree everything with an immersion blender. Place it on a plate.
2. Place sweetener, milk and cottage cheese in a blender bowl. Beat everything until creamy.
3. Take bowls or tall glasses made of clear glass. Place a few spoons of curd mass at the bottom of the glass. Top with the same amount of pumpkin puree. The last one is the curd layer. Place the dessert in the refrigerator for an hour.
Recipe 2. Dessert of pumpkin, fruits and vegetables
Ingredients
vegetable oil;
juice of one lemon;
carrot;
pumpkin – 150 g;
honey – 30 g;
two apples;
small turnip.
Cooking method
1. Peel vegetables and apples. Rinse the lemon, wipe with a napkin and cut in half. Cut one half into thin circles, then cut each into slices. Chop the apples into thin slices. Chop the vegetables into thin slices.
2. Place the pan on the burner. As soon as it warms up, pour in a little vegetable oil and add a spoonful of honey. Fry all the ingredients in this mixture one by one. Fry over fairly high heat, covered, for a couple of minutes. Then bring until soft over low heat. After each ingredient, add a little honey and oil.
3. Place all fried foods in one bowl. Squeeze the juice of half a lemon into it, add sour cream and stir. Place in the refrigerator to cool for at least an hour. Garnish with lemon slices.
Recipe 3. Chocolate pumpkin dessert
Ingredients
50 ml 35% cream;
400 g pumpkin;
50 g dark chocolate;
75 g powdered sugar;
a pinch of cinnamon;
30 g starch;
Cooking method
1. Cut the pumpkin into slices, clean out the inner fibers with seeds. Using a sharp knife, cut the skin off the vegetable. Place the pumpkin in a steaming container and cook in the slow cooker until soft. Remove the pumpkin and cool. Place the boiled pumpkin in a blender container and puree it until smooth.
2. Combine flour with starch, pour in about one and a half tablespoons of drinking water and grind until smooth.
3. Add powdered sugar, salt, cinnamon, yolk, a mixture of flour and starch and honey to the pumpkin puree. Mix well.
4. Cover the steaming container with parchment and lay out the pumpkin puree, smooth it out, place it in the multicooker bowl, pouring about half a liter of water into it. Cook for ten minutes. Then remove the pumpkin puree and let it cool.
5. Break the chocolate into pieces. Pour the cream into a saucepan and place on the stove. Pour hot cream over chocolate and stir until it dissolves. Cool. Fill bowls or glasses, alternating layers of pumpkin and chocolate.
Recipe 4. Pumpkin dessert. Marmalade
Ingredients
pumpkin – half a kilogram;
honey – 50 g;
gelatin – 50 g.
Cooking method
1. Peel the pumpkin and thoroughly clean the core. Cut the pulp into small cubes, place in a frying pan and simmer, adding a little water, until soft.
2. Fill the gelatin with water and leave to swell.
3. Place the finished pumpkin in a blender container and puree the vegetable. Add swollen gelatin, vanillin and honey to it. Beat for a couple more minutes.
4. Place the resulting mass in a deep pan, lining it with cling film. The thickness of the pumpkin layer should not exceed two centimeters. Leave the marmalade until it hardens completely. Then cut the dessert into diamonds and roll each one in cocoa or powdered sugar.
Recipe 5. Pumpkin dessert. Mousse
Ingredients
a glass of grated fresh pumpkin;
10 g lemon zest;
two egg whites;
sweetener.
Cooking method
1. Finely grate the peeled pumpkin pulp. Place the vegetable in a saucepan, pour in half a glass of boiled water and simmer until soft over low heat.
2. Wash the lemon and scald with boiling water. Remove the zest from it using a very fine grater.
3. Place the boiled pumpkin in a colander and cool.
4. Add sugar substitute to the whites and beat until stiff foam.
5. Combine pumpkin puree with whipped egg whites and mix carefully. Place the resulting mass in silicone molds.
6. Place them in an oven preheated to 180 C for 25 minutes. If you want the dessert to have a golden brown crust, increase the temperature at the end.
Recipe 6. Pumpkin dessert. Cheesecake
Ingredients
cream cheese– 200 g;
a glass of sugar;
walnuts - half a glass;
cottage cheese – 100 g;
whiskey – 30 ml;
nutmeg – 2 g;
butter – 150 g;
cream – 30 ml;
butter cookie crumbs - two glasses;
vanilla sugar – 3 g;
baked pumpkin pulp – 250 g;
eggs - two pcs.
Cooking method
1. Grease the springform pan with butter. Place the walnuts in a blender and puree them into crumbs.
2. Combine cookie crumbs with soft butter, nuts and sugar. Stir until smooth. Pour the resulting mixture into the mold and smooth it out, moistening your hands with water. Make the sides. Cover the pan with cling film and place in the refrigerator for an hour.
3. Preheat the oven to 170 degrees. Cut the baked pumpkin pulp into small pieces and mash it into a puree with a masher. Add half the sugar, eggs and vanilla sugar. Pour in cream and whiskey. Mix well.
4. Combine the second half of the sugar with salt, nutmeg and cinnamon. Stir. Add cottage cheese and cream cheese. Beat with a mixer for three minutes until fluffy. Without stopping whisking, add pumpkin puree to the filling.
5. Place the curd and pumpkin mixture in the mold and smooth with a spatula. Place in the oven and bake for about an hour. Then turn off the oven, open the door slightly and cool the cheesecake. Place the dessert in the refrigerator for four hours. Carefully run a sharp, thin knife between the side of the pan and the cake. Remove the ring and transfer the dessert to a plate.
Recipe 7. Pumpkin dessert. Souffle
Ingredients
150 ml milk;
40 g butter;
three large eggs;
starch – 5 g;
a pinch of salt;
30 g white sugar;
pumpkin – 100 g;
flour – 40 g.
Cooking method
1. Preheat the oven to 200 degrees. Cut the pumpkin into slices, peel the core and cut off the peel. Wrap the vegetable in foil and bake until done, 35 minutes. Separate the yolks from the whites.
2. Melt the butter in a saucepan. Add sifted flour without removing from heat. Stirring continuously, bring to a boil and immediately remove from heat. Without stopping stirring, pour in warm milk in a thin stream. The mixture should have the consistency of liquid semolina porridge. Add the yolks and stir.
3. Mash the pumpkin into puree using a masher. Transfer it to a ceramic bowl and cool.
4. Beat the whites into a strong foam, gradually adding granulated sugar and starch. Add the beaten egg whites to the pumpkin puree. Mix carefully from bottom to top so that the whites do not settle.
5. Preheat the oven to 180 C. Grease the molds with butter and lightly sprinkle with sugar. Place the soufflé in them, filling the molds to 2/3 of the volume and bake for a quarter of an hour. The soufflé will rise and brown.
- Pumpkin for dessert can not only be stewed or boiled, but also baked.
- Instead of sugar, you can use a substitute or honey.
- Vegetables and fruits that are used to prepare dessert can also be stewed or baked separately.
- You can serve pumpkin dessert with berry or cream sauce.
Fall is pumpkin season. This bright orange vegetable looks beautiful on the table. But not all housewives know what can be cooked with it. And the choice is actually huge. The first thing that comes to mind is pumpkin porridge. Read this article for what else delicious things you can do! I suggest making desserts from pumpkin, and I wrote as many as 5 of them. So, sweet lovers, read the contents and get to work.
Pumpkin desserts go very well with orange zest, orange pulp and orange or lemon juice. Therefore, you can add these products to the recipes below.
Recipes for pumpkin porridge are located.
Pumpkin desserts: fluffy pancakes.
You can read how to prepare fluffy pancakes with kefir. This is the same recipe for pumpkin pancakes. They turn out tasty, healthy, bright and tender. This dish is easy to prepare; you only need to worry a little about carving the pumpkin itself.
Ingredients:
- grated pumpkin - 2 tbsp.
- kefir - 1 tbsp.
- flour - 5-6 tbsp. with a slide
- egg - 1 pc.
- soda - 0.5 tsp.
- sugar - 2 tbsp. (taste)
Making pumpkin pancakes.
1. Pour kefir into a bowl and put half a teaspoon of soda in it. Beat in an egg and add a couple of tablespoons of sugar. Using a whisk or spoon, stir the mixture until the sugar dissolves. In this case, the soda will be quenched by kefir, and bubbles will appear on the surface.
2. Cut the pumpkin into slices, cut off the peel and grate on a coarse grater. Add pumpkin to the resulting homogeneous mass and mix well.
3. All that remains is to knead the dough. Add flour in parts, sifting it through a sieve. The amount of flour may vary. This will depend on the quality of the flour itself, on the fat content of kefir and on the juiciness of the pumpkin. You will need about 5-6 full tablespoons of flour. Add the flour in parts and knead so that there are no lumps. The dough turns out, like for regular pancakes, with the consistency of thick sour cream.
4. Pour a little vegetable oil into the frying pan and let it heat up well. Place the dough into hot oil. For one pancake you will need about 1 tbsp. l. test. Fry over medium heat with the lid closed. It is under the lid that the pancakes will rise well and be fluffy. Fry each side until golden brown, about 2-3 minutes.
5. Serve pancakes with sour cream, honey, jam, or simply eat them with tea. It's so simple and tasty dish made from pumpkin!
Pumpkin desserts: casserole with semolina.
Pumpkin itself is sweet. Therefore, using it for preparing sweet dishes is very beneficial - you need to add less sugar. This casserole turns out very soft and tender. The bright color makes it very appetizing. And children who are difficult to get to eat pumpkin porridge will eat the casserole with pleasure.
Ingredients:
- pumpkin - 0.5 kg
- milk - 1 tbsp.
- eggs - 4 pcs.
- semolina - 50 gr.
- butter - 60 gr.
- sugar - 3.5 tbsp. (taste)
- salt - a pinch
- raisins - 50 gr.
You can add orange or lemon zest, vanilla, cinnamon.
How to make pumpkin casserole.
1. Cut the pumpkin into slices and peel the skin. Cut into cubes and place in a saucepan. Pour milk (half a liter) over the pumpkin and cook for 15 minutes.
2. When the pumpkin is almost ready, puree the porridge using an immersion blender. Add semolina and cook for another 5 minutes. When everything is cooked, beat everything together again with a blender until creamy.
3. While the casserole base is cooking, separate the yolks from the whites of the eggs. Beat the yolks with sugar until the latter dissolves. You should get a homogeneous fluffy mass.
4. Without turning off the heat (!), add the whipped yolks into the pumpkin puree. Stir with a spoon until the yolks are well mixed with the rest of the ingredients. Turn off the heat. Taste, if desired, you can add sugar or any aromatic spices.
5. Let the base cool. Meanwhile, you need to beat the whites to stable peaks. This means that the grooves from the whisk will not disappear when whipping. If you turn a bowl of well-beaten egg whites over, the whites will not fall out. Beat for about 10 minutes. The whipping time will depend on the power of the mixer. Beat at low speed first, then turn it up to maximum.
To make the whites whip better, add a pinch of salt to them.
6. Add the beaten egg whites to the pumpkin puree (even if it’s not completely cooled yet, that’s okay). Gently stir the dough with a spatula.
7. Cover a baking pan with parchment paper and pour the resulting dough into it.
8. Place the casserole in an oven preheated to 180 degrees for 30 minutes until golden brown.
9. The finished casserole cannot be cut while hot, because it will still be too soft. You need to wait until it cools down and acquires the desired structure. After this, cut and serve.
Pumpkin desserts: casserole, like soufflé.
This casserole looks very beautiful, since all the ingredients are not just mixed in it, but there are two layers: cottage cheese and pumpkin. This casserole turns out to be very tender, just like a souffle, it melts in your mouth. If you love pumpkin, be sure to prepare this healthy casserole using this recipe. And if you add a bottom layer of shortcrust pastry- you will get an open pie, hearty and tasty.
Ingredients:
curd layer:
- cottage cheese - 500 gr.
- eggs - 2 pcs.
- sugar - 3 tbsp.
- kefir - 2 tbsp.
- semolina - 3 tbsp.
pumpkin layer:
- pumpkin – 1 kg
- eggs - 2 pcs.
- sugar - 5 tbsp. (to taste, depends on the sweetness of the pumpkin)
- semolina - 6 tbsp.
Making pumpkin casserole.
1. Cut the pumpkin into slices. Remove seeds and cut off peel. Next, cut the slices into small pieces.
2. Preheat the oven to 180 degrees. Line a baking sheet with foil, place the pumpkin and cover it with foil on top. Bake the pumpkin for about 30 minutes until soft. After this, let the pumpkin cool.
3. Meanwhile, prepare the curd layer for the casserole. Place cottage cheese in a bowl, beat in 2 eggs, pour 2 tablespoons of kefir, add semolina, and also add sugar to your taste. Mix the entire mixture using an immersion blender to obtain a soft, homogeneous consistency.
4. Let the curd base stand for 10-15 minutes so that the semolina swells.
5. When the pumpkin has cooled, puree it with the same blender. Then add 2 eggs, sugar to taste and semolina. You may need less or more semolina, it will depend on the juiciness of the pumpkin.
6. Line a baking pan or baking sheet with parchment paper and grease slightly vegetable oil. Layer the casserole in layers. The first layer is half the curd base, the second layer is half the pumpkin filling, the third layer is cottage cheese again, the fourth layer is pumpkin.
7. Bake at 180 degrees for 40 minutes.
8. The casserole must be allowed to cool in the pan, because when hot it is not dense. After cooling, you can take it out of the mold, cut it and eat it. It turns out to be a very tender and tasty dish.
Pumpkin desserts: candied fruits.
For candy lovers, there is a homemade answer made from natural products - candied pumpkin. When ready, they turn out moderately sweet, there is no pumpkin taste, they look like marmalade. Try making this delicious treat in your kitchen instead of store-bought candy.
Ingredients:
- pumpkin - 400 gr.
- lemon - 1/2 pcs.
- water - 500 ml
- sugar - 500 gr.
- powdered sugar - to taste
Making candied pumpkin and lemon.
1. As usual, peel and seeds the pumpkin. Cut into pieces about 5 mm thick.
2. Pour half a liter of water into the pan. Cut the lemon peel into this water, only the yellow part, without the white. This is important because the white part will give off a strong bitterness.
3. Squeeze the juice out of the lemon into water. The juice is squeezed out very well if you heat the lemon a little in the microwave.
4. Pour sugar into the water and put on fire. Let the syrup boil, stirring until the sugar dissolves.
5. Place the chopped pumpkin in boiling water, bring to a boil and simmer for 5 minutes. After this, remove the pan from the heat. Let the candied fruits cool to a temperature of 50-60 degrees. Then bring to a boil again and simmer for 5 minutes. Cool slightly again and boil again for 5 minutes. Cook using this technology 3 times in total.
6. After the third cooking, set the pumpkin aside and let it cool completely.
7. Drain the syrup and leave the pumpkin in a colander so that all the liquid drains well.
8. Cover a baking sheet with parchment and place pumpkin pieces on it.
9. To make candied fruits, the pumpkin must be dried. Leave future candied fruits in a dry place for three days. In some recipes, candied fruits are dried in the oven. Only in this case you will have to dry it on low heat for several hours, while making sure that the candied fruits do not burn. Natural drying, although it takes longer, is still healthier and more economical.
10. After 3 days, the candied fruits can be eaten; they have dried and become like marmalade with a subtle lemon aroma. If desired, they can be sprinkled with powdered sugar.
Don't worry if the recipe calls for a lot of sugar. When cooked, the pumpkin will absorb the required amount, the excess sugar will remain in the syrup. You can pour the syrup itself or use it to prepare other recipes.
Pumpkin desserts: open pumpkin pie.
A tart is an open-faced pie made from shortcrust pastry. The fillings can be very different, from any berries, fruits, creams. The same recipe will have pumpkin filling. Pumpkin lovers - don't pass by, it's about to be given step by step recipe this delicious dessert.
Ingredients:
shortbread dough:
- flour - 300 gr.
- chilled butter - 200 gr.
- sugar - 100 gr.
- salt - a pinch
- egg yolks - 2 pcs.
- cold water - 2 tbsp.
- pumpkin - 800 gr. (cleaned)
- olive oil – 50 ml
- salt - a pinch
- sugar - 150 gr. (less to taste)
- cream 20% - 100 gr.
- eggs - 2 pcs.
- flour - 1 tbsp.
Cream and sugar can be replaced with condensed milk. You can also add orange or lemon zest.
Making pumpkin pie.
1. First you need to knead the shortbread dough for the tart. Sift 300 g into a bowl. flour. Add butter, cut into pieces, to the flour. Rub the butter into the flour to form a rich crumb.
2. Add sugar and salt to this crumb, mix.
3. Add liquid ingredients: egg yolks and water. Quickly knead the dough until it is smooth. Wrap the finished dough in cling film and place in the refrigerator to rest for 30 minutes.
4. Traditionally, cut off the skin of the pumpkin and remove the seeds. Cut this vegetable into small pieces. The pumpkin will need to be baked first, so the smaller the pieces, the faster it will cook.
5. Place the pumpkin on a baking sheet, salt it a little and pour some olive oil.
6. Bake in an oven preheated to 200 degrees for 15 minutes.
7. Puree the baked pumpkin using an immersion blender and let it cool.
8. Remove the chilled dough from the refrigerator. Take a suitable round pan, use your hands to spread the dough evenly over it, forming the sides.
9. Prick the dough with a fork all over the surface so that it does not rise when baking.
10. Beat the eggs into the cooled pumpkin, add sugar, flour, and cream. Using a blender, beat the filling until smooth.
11. Pour the filling into the mold to the very edge.
In contact with
The other day, my mother mentioned on the phone that she managed to get my dad hooked on pumpkin, and she (the pumpkin), although undeservedly, was never popular in the family. I became interested and my mother dictated the recipe, or rather, told me what to do and how to do it. And then I came across an article about smells and aromas, which said that the smell of pumpkin has a strong stimulating property. So I decided to experiment, and Valentine’s Day is just around the corner! It’s time to think about the menu for a romantic dinner... I made it... and I wasn’t the only one who was pleased! The husband was so satisfied with the dinner that he said that at the next communication session with his mother-in-law he would definitely tell her his “thousand thanks” for the recipe! Hence the name. But as an option for a romantic dinner, I strongly recommend preparing this dish for the following reasons: - delicious, and even pumpkin with its own properties... - it is “two in one” - both tender chicken meat and a side dish, - quick and it is not troublesome to prepare, does not require long preparation - there are practically no dirty dishes, but this is also important!