4 butternut squash medium
3/4 cup gelatin whipped cream
2 tablespoons rum
1/4 cup unsalted butter or margarine
1/2 cup brown sugar
3 eggs
1 tablespoon all-purpose flour
1 cup breadcrumbs (minus skin)
1/2 teaspoon ground cinnamon
2 egg whites
confectioner's sugar for dusting
4 butternut squash medium
3/4 cup gelatin whipped cream
2 tablespoons rum
1/4 cup unsalted butter or margarine
1/2 cup brown sugar
3 eggs
1 tablespoon all-purpose flour
1 cup breadcrumbs (minus skin)
1/2 teaspoon ground cinnamon
2 egg whites
confectioner's sugar for dusting
Peel the squash, remove seeds, and cut into 1/2 cm thick slices
Place the slices in a 22 cm diameter round refractory dish, greased
Mix the gelatin with rum
Spread over the squash
Reserve 2 tablespoons brown sugar
Beat the butter or margarine with the remaining brown sugar
Add the eggs and beat well
Add the flour, breadcrumbs, and cinnamon; mix well
Beat the egg whites until frothy
Add to the mixture gradually, beating until stiff peaks form
Dust with confectioner's sugar and bake at 170°C for 25 minutes, then increase temperature by 10 minutes for another 5-7 minutes
Let cool and refrigerate overnight; serves 4-6
