Butter (for greasing)
2 flavorless gelatin sheets
1 cup water (240 ml)
3 large pumpkins
4 cups natural yogurt (200 g each)
1/2 cup sugar (90 g)
For the cream
2 medium pumpkins
1/3 cup honey (80 ml)
Butter (for greasing)
2 flavorless gelatin sheets
1 cup water (240 ml)
3 large pumpkins
4 cups natural yogurt (200 g each)
1/2 cup sugar (90 g)
For the cream
2 medium pumpkins
1/3 cup honey (80 ml)
Grease a 22 cm diameter mold with butter, reserving the excess for later
Set aside
In a small heatproof bowl, sprinkle gelatin over water and let it hydrate for 5 minutes
Then, place the bowl over boiling water and stir until dissolved
Set aside
Peel the pumpkin, remove the seeds, and cut the flesh into pieces
Blend in a processor or blender until smooth
In a large saucepan, combine 3 cups of pumpkin puree, yogurt, and sugar
Heat over low heat, stirring constantly, until warm
Add the dissolved gelatin and stir to combine
Pour the mixture into the prepared mold
Let it cool, then refrigerate for at least 3 hours or until firm
Prepare the cream: peel the pumpkin, remove the seeds, and cut the flesh into pieces
Blend with honey in a processor or blender until smooth
Unmold the pudding onto a plate, top with the cream, and serve
84 calories per slice
