Kabocha Squash Pudding.
To begin with this particular recipe, we have to prepare a few components. You can cook kabocha squash pudding using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Pudding:
- Get 400 grams of Kabocha squash (without seeds and skin).
- Prepare 270 grams of Milk.
- Make ready 130 grams of Heavy cream (Non-dairy).
- Get 80 grams of Light brown sugar.
- Take 10 grams of Gelatin powder.
- Make ready 50 grams of Granulated sugar.
- Take 1 of Melted butter (for coating the mold).
- Make ready 1 of for garnish Whipped cream, Mint.
Steps to make Kabocha Squash Pudding:
- Soak gelatin in 4 tablespoons of water. Brush melted butter lightly inside the mold. (Optional).
- Remove seed from kabocha and wrap with plastic wrap. Microwave (900 W) for 4 minutes 40 seconds..
- Let the covered kabocha cool..
- Put granulated sugar and 1 tablespoon of water in a saucepan and heat until golden brown. Then add an extra 1 tablespoon of hot water and pour the sauce into the mold..
- Peel the kabocha rind and mash with a fork. Melt the gelatin over a hot water bath or in the microwave. (Be careful not to over-heat!).
- Pour milk in a saucepan and heat over low heat. Add sugar and dissolve..
- Put mashed kabocha, milk and melted gelatin into a blender. Purée and then strain..
- Return the mixture into the blender and add heavy cream. Pulse a few times to combine and strain again. Pour the mixture into the mold. Once it has cooled, chill in the refrigerator..
- Cover the mold with a serving plate and turn over. Remove the mold. Slice and decorate with whipping cream and mint according to your taste..
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