KABOCHA ZERI (PUMPKIN JELLY)

Ingredients:
Small pumpkin  - 1
Flavourless jelly powder
Sugar

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

Method:

• 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.