Pumpkin pastille
Composition / ingredients
4
servings:
Cooking method
Cut the pumpkin into small squares, put it in a saucepan and boil it (without water, but you can drip a little so that it doesn't burn). Purify. Add spices and powdered sugar (its volume depends on the sweetness of the pumpkin, you can not add sugar at all if the pumpkin is sweet).
Cover the baking sheet with parchment paper for baking, spread an even thin layer of pumpkin puree.
Dry the pastille in the oven (50 degrees, thermostat 2) for about 4-5 hours with the door open.
When the pumpkin pastille dries, we separate it from the paper, roll it into a roll and cut it into pieces or just tear it with our hands.
Cover the baking sheet with parchment paper for baking, spread an even thin layer of pumpkin puree.
Dry the pastille in the oven (50 degrees, thermostat 2) for about 4-5 hours with the door open.
When the pumpkin pastille dries, we separate it from the paper, roll it into a roll and cut it into pieces or just tear it with our hands.
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Powdered sugar - 374 kcal/100g
- Ground cinnamon - 247 kcal/100g
