Pumpkin-Yogurt Jelly with Lemon

Steps

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  1. Clean pumpkin from peel and seeds, cut into small cubes and transfer it to a pan.
  
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  2. With the help of a grater let’s remove the peel from one lemon and add to the pumpkin. Using a citrus press, squeeze juice from one lemon and pour it into a pan. Cover the pan with a lid and cook pumpkin on low fire until soft. If necessary, add some water into the pan during the cooking process.
  
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  3. Pour instant gelatin with cold water and leave it for 10-15 minutes to get softer.
  
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  4. When the pumpkin is cooked and becomes soft, let’s add sugar to it. Using a submersible blender, break the mixture into a homogeneous thick puree.
  
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  5. Add natural yogurt in the pumpkin puree cooled to room temperature.
  
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  6. Melt soft gelatin in a microwave oven or on a water bath. Process it through the sieve and add it to the rest of the ingredients.
  
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  7. Once again, break the mixture with a blender, achieving a homogeneous consistence.
  
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  8. Pour the ready pumpkin jelly into portion jelly glasses. Cover the glasses with dessert with food wrap and send them to the fridge for 2 hours. During this time, the jelly will freeze completely and be ready for consumption.
  
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  9. Before serving pumpkin-yoghurt jelly can be decorated with fresh fruits, berries or whipped cream.
  
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  10. Bon Appetite!