- packing gelatin - 1 piece (2 1/4 teaspoons)
- cold water - 1/4 Glass
- bank of pumpkin puree - 1 piece (450 g)
- light brown sugar - 1/2 cup
- cinnamon - 1/2 teaspoonfuls
- nutmeg - 1/2 teaspoonfuls
- Ground ginger - 1/4 Teaspoon
- salt - 1/8 teaspoons
- Chilled Fat Cream - 2 1/4 Cups
- extract of vanilla - 1 1/2 teaspoons
- ginger biscuits - 20 pieces
1. Pour gelatin with water in a small saucepan and allow to soften for 1 minute. Bring to a boil, stirring, until the gelatin is completely dissolved. Beat the gelatin mixture, pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger and salt in a large bowl. 2. Beat 1 cup of cream with 1/2 teaspoon of vanilla extract. 3. Then add to the pumpkin mixture and gently stir. Beat the remaining 1 1/4 cup of cream with the remaining 1 teaspoon of vanilla extract. 4. Spoon about 1/4 cup of pumpkin mixture into each glass, then sprinkle with ginger biscuits broken into pieces and lay out 2 tablespoons of cream, whipped with vanilla. Repeat the layers 1 time, finishing with whipped cream. 5. Put the parfait in the refrigerator for at least 2 hours. Parfait can be prepared in advance for 1 day and cooled.
Servings: 5