Instructions
- Take a sweet bright pumpkin, clean, cut into cubes.
- Fill with water so that it barely covers the pumpkin and cook until tender. Depending on the variety of pumpkin it will take from 15 to 30 minutes.
- Ready pumpkin punch blender, add to your taste sugar, vanilla and cream, mix everything. I punched the blender again.
- Gelatin soaked in water according to the instructions on the package. And further we work with it also according to the instruction.
- Take not dry cottage cheese, fat content at your discretion. Add sour cream or cream. Put the sugar, vanilla and all punch blender until smooth.
- Add milk, stir. The consistency should be liquid sour cream.
- Divide the diluted gelatin in half and add to the cottage cheese and pumpkin mass, mix separately.
- Take a bowl, stemware or glasses. Pour 2 tablespoons of white curd on the bottom. Next, carefully pour 2 tablespoons of pumpkin mass into the center. Forth again in center white mass of, then again yellow and camping on D. until filling kremanki. To do need to neatly and quickly, exactly in center. If the mass begins to thicken and it is difficult to work with it, then heat it in a water bath. In the end, gently with a toothpick, draw the strips from the edge to the center and back.
- Put the dessert to harden in the refrigerator for at least 3 hours. Bon appetit!
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