1 kilogram of pumpkins
40 grams of unflavored gelatin
500 grams of heavy cream
1 cup of whiskey or rum
a little bit of butter or margarine
1 kilogram of pumpkins
40 grams of unflavored gelatin
500 grams of heavy cream
1 cup of whiskey or rum
a little bit of butter or margarine
The pumpkins should be ripe but not rotten
Scrape them by passing them quickly through boiling water and then cold water
Cut them in half, remove the seeds
Make a puree by blending them with a blender, then straining them through a cheesecloth
Add gelatin dissolved in a little water, whiskey or rum, and mix everything together in a bowl over crushed ice
When it starts to thicken, add heavy cream beaten until thick and blend smoothly
Pour this mixture into a lightly buttered mold and place it in the refrigerator for several hours
Remove from the mold and serve immediately
