Creamy pumpkin dessert with nuts, jam and cinnamon

6 servings
1 hour 20 min

First, let's make pumpkin puree. To do this, peel the pumpkin, cut into small pieces, transfer to a saucepan and add some water. Simmer until softened.

While the pumpkin is cooked, heating the cream to a hot state (do not boil), this can be done in the microwave. Pour gelatin and one tablespoon of icing sugar into hot cream, stir well until the gelatin and icing sugar are completely dissolved.

Fill the prepared cremans up to half with gelled cream and put in a convenient container at an inclination. I put it in a plastic bucket. Remove the container of creams into the refrigerator until the cream is completely set. It took me about one hour.

While the cream freezes, we make mashed potatoes. To do this, warm up the stewed pumpkin to a homogeneous state (this can be done with a blender) and cool down. Then add cinnamon and the remaining icing sugar to the resulting pumpkin puree and mix well.

We take out the cremans with frozen cream from the refrigerator and carefully lay a layer of jam on top of the cream. Take the amount of jam to your liking.

Carefully lay out pumpkin puree on top of the jam, level it.

On top of the pumpkin layer, again lay out a layer of jam and finish the entire composition with nuts. Nuts can be any, according to your taste. Dessert is ready. Enjoy your meal!