2020-08-13 / test@t

Halloween trifle with pumpkin and sea buckthorn

Halloween trifle is a purely English murder. We boiled a pumpkin and laid it to rest in peace at the bottom of a deep glass under a thick, thick layer of chocolate mousse.

Ingredients

200 g pumpkin pulp
400-500 g sea buckthorn (can be frozen)
200 g of sugar
120-180 g ready-made chocolate biscuit or chocolate chip cookies
6 g sheet gelatin
200 g white chocolate
100 g whole milk
200 g whipping cream
6 g sheet gelatin
4 mint leaves

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the pumpkin into large chunks, add 140 g of sugar, leave for 1 hour. Put on fire, bring to a boil, cook over very low heat under the lid for 1 hour. Cool, cut into small cubes.

Step 2

Soak gelatin in cold water for 10 minutes. Chop the sea buckthorn with a blender in mashed potatoes, measure 240 g, add 60 g of sugar, cook in a saucepan for 5 minutes, remove from heat, add squeezed gelatin, stir until it is completely dissolved.

Step 3

Prepare 6 clear 300 ml glasses. Place pumpkin cubes on the bottom of each glass, pour half of the sea buckthorn sauce, place the glasses in the freezer while the mousse is preparing.

Step 4

For the mousse, soak the gelatin in cold water for 10 minutes. Put mint in milk, bring to a boil over low heat, remove from heat. Chop the chocolate and melt a little in a water bath or in the microwave. Pour hot milk (no mint) over the chocolate, beat with an immersion blender. Add squeezed gelatin and stir until dissolved. Cool completely. Whip the very cold cream into a stable foam and, using a spatula, stirring from bottom to top, in three steps, add the cream to the mousse.

Step 5

Put half of the mousse in cups, add the biscuit or biscuits, broken into pieces, fill with the remaining mousse, put in the freezer for 10 minutes. Then pour over the remaining sea buckthorn sauce and refrigerate for at least 1 hour.

Step 6

Decorate with a Halloween theme before serving (we made graves out of the cups with cookie “headstones”).

Servings

Catalog