Kabocha Squash Pudding
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
Kabocha Squash Pudding
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
Cooking Instructions
- 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.
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