November 19, 2018


Small pumpkin  - 1
Flavourless jelly powder

For the muscovado syrup:
Musvovado - sugar - 150 gms
Water  - 200 ml
Icing sugar - 130 gms
Vinegar - 1 tbsp
Glucose - 2 tbsp


  • Peel the pumpkin, chop it and steam until soft. drain well to remove excess water.
  • Boil the pumpkin in a pan with water,sugar and jelly using 200ml water, 100 gms sugar and 5 gms jelly for every 300 gms pumpkin.
  • When this has dissolved, empty into a bowl or mould and leave to cool.
  • Then cut the pumpkin jelly into 3-4 cm cubes.
  • Separately heat a little of water with 50 gms of sugar and 25 gms of jelly powder until dissolved.
  • Empty into a bowl and leave to cool.
  • When thsi second colourless jelly starts  to solidify, empty into a square mould and place a pumpkin cube in each mould. Leave to cool.
  • To prepare the muscovado syrup: Heat the water, the two types of sugar, the vinegar and the glucose in a pan until totally melted.
  • Place the pumpkin jelly onto the plate and pour the syrup on top.

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