1 can of pumpkin in syrup
1 spoonful of unsweetened gelatin
6 spoons of water
1 can of whipped cream or 1 can of heavy cream without the serum
2 packages of sponge cake or English-style biscuits
1 cup of milk
1 spoonful of brandy
1 can of pumpkin in syrup
1 spoonful of unsweetened gelatin
6 spoons of water
1 can of whipped cream or 1 can of heavy cream without the serum
2 packages of sponge cake or English-style biscuits
1 cup of milk
1 spoonful of brandy
Reserve one half of pumpkin for decoration
Blend the rest in a blender and strain
If necessary, complete with canned syrup to obtain 2 cups
Sprinkle gelatin over water and let it sit for 5 minutes
Dissolve in a double boiler
Add to pumpkin puree
Put pumpkin puree in the refrigerator until it starts to thicken
Combine whipped cream or heavy cream and mix well
Pour into a high and smooth mold, lightly greased with butter
Cover and refrigerate until firm
Unmold
Soak sponge cake quickly in milk and brandy mixture and place around pumpkin gelatin, overlapping slightly
Cut reserved pumpkin half into thin slices and place on top of charlotte to decorate
Serves 5-6 people.
