Recipe of Award-winning Halloween Kabocha Squash Mont Blanc

Halloween Kabocha Squash Mont Blanc.

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, halloween kabocha squash mont blanc. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Halloween Kabocha Squash Mont Blanc is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They are fine and they look fantastic. Halloween Kabocha Squash Mont Blanc is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have halloween kabocha squash mont blanc using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Halloween Kabocha Squash Mont Blanc:

1. {Take of For the kabocha cream.
2. {Make ready 250 grams of Kabocha squash.
3. {Get 200 ml of Heavy cream (whipped until peaks form).
4. {Make ready 60 grams of Sugar.
5. {Get 50 grams of Honey.
6. {Take 1 of few drops Vanilla essence.
7. {Make ready of For the sponge layer:.
8. {Get 2 of Eggs.
9. {Prepare 60 grams of Sugar.
10. {Prepare 40 grams of Cake flour.
11. {Take 35 grams of Cornstarch (or cake flour).
12. {Get 50 grams of Butter (or margarine).
13. {Prepare 1 of few drops Vanilla essence.
14. {Prepare 1 of as much (to taste) Powdered sugar for decoration.

Steps to make Halloween Kabocha Squash Mont Blanc:

1. Make the kabocha cream. Cube the kabocha squash and microwave in a small amount of water until soft..
2. Drain the kabocha. Mash or puree in a food processor with sugar and honey until smooth..
3. Add enough whipped cream to make a consistency that is easy to pipe using a pastry bag. Mix in vanilla essence..
4. For the sponge: Grease a cake pan with margarine or oil. Preheat the oven to 340°F/170°C..
5. In a bowl, beat the eggs with sugar until thick and heavy. Lightly fold in the cake flour and cornstarch and mix in the butter..
6. Pour the batter into the cake pan and bake for 25 minutes. Cool..
7. Sweeten the leftover whipped cream to your taste..
8. Spread the whipped cream on the sponge. Using a pastry bag, pipe the kabocha cream on top and decorate as you like..

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