Ingredients;
Base for:
-1 pack of vetch biscuits
-1 tablespoon butter
For cream:
-100 g. cream
-200 gr labne cheese
-2 tablespoons of starch
-1 glass of sugar
-1 egg
For pumpkin puree:
-2 slices of pumpkin
-1 glass of sugar
-1/2 (half) cup of water
Method;
-Pull the biscuit and butter at room temperature on the rondo.
-Take the cream ingredients into a suitable bowl and whisk them with the mixer.
-Take an equal amount of biscuit crumbs into the muffin molds and distribute them.
-Straighten with a cup of tea.
-Serve the prepared cream into the molds.
-Bake in oven heated to 160 degrees for half an hour.
-Slice the pumpkins in a suitable pot.
-Pour the sugar and water over it and cook the lid on a low heat.
-When softened, mash with the help of a blender.
-When it cools down, put it in a cream bag.
-Remove the baked cake from the oven and allow to cool.
-Remove from molds. Squeeze the mash with a cream bag.
