Pumpkin bursting chiffon

Method:

1.? 20g butter + a slice of cheese + 10g milk powder + 45g light cream + 10g sugar + 50g pumpkin puree, put Place it in the pot and heat it until the scraper can be hung out. Stir constantly to prevent it from sticking to the pot. The purpose of this is to evaporate the water in the pumpkin puree.

2. After cooling, add 150 grams of whipping cream and 10g of sugar. Beat it to 80%. You can easily apply it with a spatula. You can fill the hollows with blueberries, add blueberries on the surface, and sprinkle with moisture-proof ingredients. Powdered sugar for decoration.