1 package of cornstarch biscuits (200g)
4 tablespoons of butter
2 tablespoons of milk
Filling
500g of pumpkin, cut into cubes
1/4 cup of milk
1 cup of ricotta cheese crumbled
1 package of cream cheese (150g)
3/4 cup of sugar
1 envelope of unsweetened gelatin
1 can of heavy cream
1 package of cornstarch biscuits (200g)
4 tablespoons of butter
2 tablespoons of milk
Filling
500g of pumpkin, cut into cubes
1/4 cup of milk
1 cup of ricotta cheese crumbled
1 package of cream cheese (150g)
3/4 cup of sugar
1 envelope of unsweetened gelatin
1 can of heavy cream
1 Preheat the oven to 200°C
Tear the biscuits and mix with butter and milk until a smooth dough forms
Line the bottom and sides of a 25cm diameter mold with the dough
Bake in the preheated oven for 15 minutes
Let cool
Filling
1 Cook the pumpkin in steam until tender
While still hot, mash well with a fork
In a blender, combine milk, ricotta cheese, cream cheese, and sugar. Reserve
2 Prepare the gelatin according to package instructions
Mix with the cream, heavy cream, prepared gelatin, and reserved pumpkin
Distribute over the dough and refrigerate until firm.
