Ingredients
Biscuit Base
- 200 gram digestive cookies
- 100 gram melted butter
Filling
- 300 gram UHT cream
- 400 gram mashed pumpkin
- 200 gram cream cheese
- 100 gram sugar
- 1/4 teaspoon salt
- 140 gram milk/water
- 15-20 gram Gelatine powder
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Double boiled gelatine powder and water until dissolved. Set aside.
2.Grind digestive cookies with TM until it become very fine crumb. Then combined it with melted butter, press the crumb mixture to the mould, press flat. Chill it in the refrigerator.
3.Insert butterfly, whip UHT cream until it has thicken. 30 sec/speed 3. Set aside in another bowl.
4.Remove butterfly. Blend cream cheese and sugar until well combined. Then put in mashed pumpkin and salt, blend again.
5.Add in the whipped cream and blend till well combined.
6.Slowly pour in the gelatine water and blend with
"Gentle stir setting" . Make sure everything is well combined before pour it on the biscuit base.7.Refrigerate overnight or at least 8 hours before serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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