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Ingredient
- 1 packet unflavoured gelatine
- 1/2 cup (125 mL) milk
- 1/4 cup (60 mL) brown sugar
- 1/4 tsp. (1 mL) ground cinnamon
- 1/4 tsp. (1 mL) ground ginger
- 2 medium eggs, separated*
- 1 1/4 cup (310 mL) pumpkin purée.
Preparation
- In a pan, mix gelatine and milk; soak 5 minutes. Add brown sugar, cinnamon, ginger, egg yolks and pumpkin purée; bring to a boil, stirring constantly; remove from heat; cool until thick. Set aside.
- In a bowl, beat egg whites until stiff; gently fold into the first mixture; spoon into dessert cups; let stand in the refrigerator.
Cook commentary
Servings: 4
Occasion: Halloween
Suggestion:Pumpkin purée keeps in the freezer 2 to 3 months.
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