Pumpkin muffins with cinnamon icing
Desserts from Italy
translated by Italian with
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.
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.
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.
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.
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.