Pumpkin muffins with cinnamon icing
Desserts from Italy
Pumpkin cheesecake
Pumpkin cheesecake
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
I love pumpkin and use it to prepare everything. In this dessert it blends well with the freshness of lime and the spicy notes of ginger and cinnamon.
preparation
step 1
Cut the pumpkin, place it in a pot filled with cold water and bring to a boil, cook for 20 minutes until it is soft. Drain and leave to cool.
step 2
Chop the biscuits with walnuts and butter at room temperature. Line a hinged baking pan with baking paper, pour the biscuit mixture and compact it. Store in the fridge for 20 minutes.
step 3
Put the gelatine sheets in cold water and leave for about ten minutes, then squeeze them. Heat the milk in a pan, add the isinglass and mix until they are completely dissolved.
step 4
Blend the pumpkin, add the isinglass, then the Philadelphia, sugar, cinnamon, ginger and lime zest. Pour the mixture on the base of biscuits and allow to refrigerate for at least 6 hours.