Pumpkin and apple pudding

1 serving


Peel the pumpkin from the skin and seeds, cut into cubes, let go in milk with fat until tender. Remove the seed nest from the apples, cut into small cubes and let in with added sugar until tender. Combine the pumpkin with the apples and bring to a boil, add cinnamon, pour in the semolina and boil until thickened. Cool the resulting mass to 40-50 ° C. add egg yolks, mix well, and then gently introduce whipped egg whites. Put the mass into a mold greased and sprinkled with crumbs, level the surface and bake in a roasting cupboard. When vacating, the pudding is laid out on a serving plate and poured with sour cream. Sour cream can be served separately.