200 ml sour cream (maybe yogurt)
150 ml pastry cream
1 kg pumpkin
200 g sugar
20 g gelatin
220 g biscuits * * Everest with walnuts
Photo added on
Pumpkin Peel, cut and boiled in sugar water. Blend on puree. Take a tray can be unlocked with a diameter of 24-26 cm. At the bottom of the tray is divided biscuits that were sprayed with milk or sugar water. Mix the sweet cream with the sugar until firm. Was added to the sour cream (or yogurt). You need to get a smooth mixture. Dissolve one packet of gelatin according to package directions. Add to cream mixture. Mix well. Poured onto the biscuit and allowed in the refrigerator for 10-15 minutes. During this time, dissolve gelatin and other packet is added to the boiled pumpkin and blend. Mix well and pour over the cream mixture. put back in the refrigerator and allowed to stand for at least 3 hours.