Food Guide
Divine Fruit Cream

Divine Fruit Cream

  • 1

    4 cups of pumpkin puree (see recipe)

  • 2

    For the filling

  • 3

    2 large containers of raspberry or jabuticaba gelatin - 320 g each

  • 4

    3 cups of canned pumpkin puree - 720 g each

  • 5

    1 cup of dry white wine - 240 ml

  • 6

    4 cans of pumpkin in a syrup - 450 g each

  • 7

    For the cream

  • 8

    3 liters of milk

  • 9

    10 eggs

  • 10

    2 cups of cornstarch - 360 g

  • 11

    2 cups of tapioca flour - 220 g

  • 12

    4 tablespoons of vanilla extract - 60 ml

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