Directions

1. Step

In a frying pan, add 600 grams of pumpkin and thinly sliced orange peel with a bit of water. Cook until the pumpkin softens, then transfer to a bowl, drain excess water, and blend until smooth. Add 5 grams of vanilla sugar and 6 tablespoons of sugar, mixing well. Squeeze the juice of 1 lemon and add it along with 400 grams of natural yogurt to the pumpkin mixture. Mix thoroughly.

2. Step

In a small bowl, dissolve 2 tablespoons of gelatin in 100 ml of water. Add the dissolved gelatin to the pumpkin mixture, mixing until combined. Line the bottom of a pan with foil, pour in the mixture, and refrigerate for 1 hour.

3. Step

In a pot, combine 1 tablespoon of black tea, a few cardamom pods, cloves, 1 star anise, chopped ginger, chopped orange peel, and 1 chopped apple. Add boiling water, steep for several minutes, then strain into a tea cup.To serve, remove the pumpkin mixture from the fridge, cut it into pieces the size of the chocolate cookies, and pair with the spiced tea.

Pumpkin Chocolate Cookie Dessert