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Pumpkin cookies with ginger and seeds
As a result of the experiment, delicious, filling cookies were made for me from the remaining pumpkin puree.
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Oh, my heart rejoices! I don't believe in myself, but I'm so proud of myself! I did it! A long time ago, I saw this kind of cake on the i-net. Of course, unhealthy. But, well, so beautiful! And I had the idea to make one, but of course in the healthy version.
Mix all the ingredients for a biscuit and bake the biscuit 16cm in diameter for ~ 25 minutes at 175 degrees. Cool.
Cut the biscuit top (cap).
Peel a squash and grate it.
Add ~ 80g of water to the water, sweeten and boil until the mango is soft. Blend in the puree. Cool.
Pour 25g of gelatin with 120g of water and swell.
Put the raspberries in a saucepan and heat. Add sweetener, cornstarch and add the already "dissolved" raspberries.
Stir and heat until the mass thickens. Take off immediately and cool.
I put the biscuit on the base, which is placed on a double or even triple folded food film, or foil (I would choose foil for the second time - it is stronger, however). It is surrounded by a metal pastry ring, about 1 cm larger in diameter than a biscuit. Inside the pastry ring put an acetate sheet. Wrap the film (or foil) around the metal ring, fasten / glue it in addition with the scotch so that the mango mousse does not run out when it is placed on top.
Cover the biscuit with raspberry jam-smoothed.
Dissolve the swollen gelatin (most conveniently done in the microwave, ~ 20-30sec). Just don't boil !!!
The dissolved gelatin is mixed into the mango mass. Allow the mass to cool slightly until it begins to thicken.
On the raspberry jam about 1cm thick, cover the mango mass. Put on top of the mango in our fresh raspberries.
Pour over the remaining mango mass. Put in the refrigerator to freeze. I leave until morning.
First swell the gelatin: 40g aplej with 200g of water.
To the remaining 600g of water add lemon juice, sweetener and bring to a boil. Cool.
Dissolve the gelatin in the microwave and add to the syrup. Set aside.
Finished fruit - apply paper towels, on which the sliced fruit will be placed, so that the paper wipes absorb the excess liquid of the fruit (to make it easier to stick them to the cake).
Cut fruits, berries.
Boil the "glue" - 50g of water add 3g of agar and boil. Boil for 1 minute. Cool slightly.
Remove the cake from the refrigerator. Do not take it outside sooner, because the cake must be cold (for the agar to "work" and the fruit to stick well). Carefully remove the pastry rings, foil or foil from the cake.
Transfer the cake to a new base: 2-fold cross-folded foil (it will need to be wrapped around the metal pastry ring again to prevent the jelly from leaking).
Take the fruit and, starting from the bottom, soak the "glue" and press it to the side of the cake. When the sides are complete, the fruit is arranged on top.
Wrap acetate tape around the cake, press and fasten the edges. Put the pastry ring around again. Wrapped around the foil - closing the bottom so that nothing spills on the bottom when filled with syrup jelly. The foil is fastened again with a scotch.
Wait until the syrup jelly begins to thicken slightly and carefully pour the gel along the sides at a height of about 2 cm with a larger spoon.
Put in the refrigerator to freeze for about 15-20 minutes.
Remove the cake and continue to fill the sides and surface of the cake with the syrup jelly until all the fruit is covered with the jelly.
The cake freezes in the refrigerator. And in the morning we enjoy this beauty from the heart!
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Finished product weight 2700
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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