Kabocha Squash Pudding

Name: Kabocha Squash Pudding
Yield: 5 servings
Cuisine: American
Ingredients: 250 grams Kabocha squash (peeled, de-seeded, net weight); 150 ml ★Heavy cream; 150 ml ★Milk; 50 grams ★Sugar; 1 pinch ★Salt; 4 drops ★Vanilla extract; 5 grams Gelatin powder; 2 tbsp Water (to dissolve the gelatin); 1 Caramel sauce (can make on your own, but if you're not sure look for a recipe); 1 Whip the remaining heavy cream, use as a topping

cookpad.japan @cookpad_jp

I made this because kabocha squash is delicious, and I wanted to use it up.

I used dairy heavy cream (37% fat).
Please adjust the amount of sugar after tasting. I use 30 g for a reserved sweetness, together with caramel. I used a blender and stirred in the pot. Recipe by rie-tin

I made this because kabocha squash is delicious, and I wanted to use it up.

cookpad.japan @cookpad_jp

I made this because kabocha squash is delicious, and I wanted to use it up.

Saved

Ingredients

5 servings

250 gramsKabocha squash (peeled, de-seeded, net weight)
150 ml★Heavy cream
150 ml★Milk
50 grams★Sugar
1 pinch★Salt
4drops ★Vanilla extract
5 gramsGelatin powder
2 tbspWater (to dissolve the gelatin)
1Caramel sauce (can make on your own, but if you're not sure look for a recipe)
1Whip the remaining heavy cream, use as a topping

Saved

Steps

1

Dissolve the gelatin in water and set aside. Remove the seeds and skin from the squash. Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
2

Once the squash has softened, drain it (you can use the lid to help with this) . Microwave the gelatin at 600 W for about 30 seconds.
3

Use a hand mixer or blender to mix together the pumpkin and all of the ★ ingredients. Return to the pot and slightly warm (to about 40℃). Stop the heat, add the gelatin, and mix.
4

Cool the bottom of the pot. Once cooled pour into the cups and cool in the refrigerator. If you would like, serve with caramel and/or heavy cream.