1/4 cup (ch) of grated ginger
4 eggs
2 cups (ch) of heavy cream
1 tablespoon of vanilla extract
2 boxes of English biscuits (180g each box)
1 pumpkin, peeled and diced
1/4 cup (ch) of grated ginger
4 eggs
2 cups (ch) of heavy cream
1 tablespoon of vanilla extract
2 boxes of English biscuits (180g each box)
1 pumpkin, peeled and diced
1 Beat the ginger with the eggs until well mixed. Reserve
2 Heat the heavy cream to a boil and pour over the egg mixture
Add the vanilla and mix well
Dip the biscuits in this cream until they absorb well
3 Line a 11.5 cm x 28.5 cm mold with aluminum foil
Alternate layers of biscuits, cream, and pumpkin in the mold
Repeat and finish with the pumpkin
Cover with aluminum foil and refrigerate for at least one day before serving
Serve with whipped cream.
