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PUMPKIN PARFAIT Source: Pumpkin Cookbook, compiled br R. L. Gilberg, Gilmar Press, 1982
1 cup mashed cooked pumpkin 1 pint vanilla ice cream 1/2 cup light brown sugar 1 tsp ground cinnamon 1/2 tsp nutmeg 1/4 tsp allspice 1/2 cup cold water 3 tsp unflavored gelatin 1/2 cup boiling water
Mix together the pumpkin & ice cream & refrigerate.Combine the brown sugar, cinnamon, nutmeg & allspice & mix well. Put to one side. Combine the cold water & gelatin & allow gelatin to dissolve. Oce dissolved, add it to the sugar mixture while stirring constantly. Add the boiling water. As soon as all is dissolved, begin adding the pumpkin & ice cream mixture. Beat well. Spoon into Parfait glasses & chill. Top with whipped cream. Serve.
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