Pumpkin Mousse Recipe by Reyhane.k
Cooking Instructions 1 Let the squash cook on a low flame and put it in the pot 2 When the pumpkins are cooked, put the sugar, vanilla, gelatin powder or jelly in a bowl, and pour the pumpkins, and lightly pour one of the water left in the pot. Then beat with a fork or whisk until the squash is well mashed and the ingredients are thoroughly mixed. 3 Then add the cream and mix 4 If you want to pour the ingredients into the mold, pre-grease the mold with butter and put the mold in the refrigerator to harden the butter. Put the ingredients in the refrigerator to cool and not melt butter. Then pour the ingredients into the mold and leave it in the refrigerator for eight hours until it closes well and can be easily removed from the mold. If you do not want to put it in the mold, put it in a container and leave it in the refrigerator for a few hours to harden. 5 I hope you enjoy eating it 😉 1 Let the squash cook on a low flame and put it in the pot 1 Let the squash cook on a low flame and put it in the pot 2 When the pumpkins are cooked, put the sugar, vanilla, gelatin powder or jelly in a bowl, and pour the pumpkins, and lightly pour one of the water left in the pot. Then beat with a fork or whisk until the squash is well mashed and the ingredients are thoroughly mixed. 2 When the pumpkins are cooked, put the sugar, vanilla, gelatin powder or jelly in a bowl, and pour the pumpkins, and lightly pour one of the water left in the pot. Then beat with a fork or whisk until the squash is well mashed and the ingredients are thoroughly mixed. 3 Then add the cream and mix 3 Then add the cream and mix 4 If you want to pour the ingredients into the mold, pre-grease the mold with butter and put the mold in the refrigerator to harden the butter. Put the ingredients in the refrigerator to cool and not melt butter. Then pour the ingredients into the mold and leave it in the refrigerator for eight hours until it closes well and can be easily removed from the mold. If you do not want to put it in the mold, put it in a container and leave it in the refrigerator for a few hours to harden. 4 If you want to pour the ingredients into the mold, pre-grease the mold with butter and put the mold in the refrigerator to harden the butter. Put the ingredients in the refrigerator to cool and not melt butter. Then pour the ingredients into the mold and leave it in the refrigerator for eight hours until it closes well and can be easily removed from the mold. If you do not want to put it in the mold, put it in a container and leave it in the refrigerator for a few hours to harden. 5 I hope you enjoy eating it 😉 5 I hope you enjoy eating it 😉 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tortilla de Patatas (Spanish Omelet with Potatoes) Shrimp zucchini on a bed of romaine lettuce Hamburger Gravy Birria Ramen Bacon-Apple-Pecan Stuffed French Toast Tortilla de Patatas (Spanish Omelet with Potatoes) Shrimp zucchini on a bed of romaine lettuce Hamburger Gravy Birria Ramen Bacon-Apple-Pecan Stuffed French Toast Egg, avacodo bacon breakfast Hamburger Gravy Tasty jollof rice Millet tikki Beetroot & Dragon Fruit Smootie Orange Cake. MILKY CHIN- CHIN RECIPE Fulkopir singara Tortilla de Patatas (Spanish Omelet with Potatoes) Beetroot buttermilk Egg, avacodo bacon breakfast Hamburger Gravy Tasty jollof rice Millet tikki Beetroot & Dragon Fruit Smootie Orange Cake. MILKY CHIN- CHIN RECIPE Fulkopir singara Tortilla de Patatas (Spanish Omelet with Potatoes) Beetroot buttermilk