Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, melt-in-your-mouth kuri kabocha squash mousse. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Melt-in-your-mouth Kuri Kabocha Squash Mousse is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Melt-in-your-mouth Kuri Kabocha Squash Mousse is something which I’ve loved my whole life. They’re nice and they look wonderful.
Great recipe for Melt-in-your-mouth Kuri Kabocha Squash Mousse. This mousse is perfect for dessert, since it's light and chilled. Adjust the amount of milk to the consistency of your kabocha squash.
To get started with this particular recipe, we must first prepare a few components. You can cook melt-in-your-mouth kuri kabocha squash mousse using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Melt-in-your-mouth Kuri Kabocha Squash Mousse:
- Take 100 grams Kabocha squash
- Take 1 Egg yolk
- Take 100 ml Milk
- Take 100 ml Heavy cream
- Make ready 40 grams Sugar
- Make ready 1 dash Cinnamon powder
- Prepare 1 tsp Powdered gelatin
- Prepare 1 1/2 tbsp Water
Slice the squash into pieces as shown below. What a delightful take on the traditional gnocchi dish. This recipe uses kabocha squash in place of potatoes and buckwheat flour (make sure to use raw buckwheat to avoid brown color!) in place of regular flour. The squash gives the gnocchi a wonderful hint of sweetness and melt-in-your-mouth, pillow-y texture.
Steps to make Melt-in-your-mouth Kuri Kabocha Squash Mousse:
- Soak the gelatin in water.
- Put the egg yolk and sugar in a bowl. (If possible, warm the bowl over a water bath.) Whip until white and thick.
- Heat the milk in the microwave until it's just about to boil. Add to the bowl from Step 2 and mix well.
- Rinse the kabocha squash. Wrap in plastic wrap without patting it dry, and microwave for 3 minutes to soften. Peel, and weigh out 100 g.
- Put the egg mixture from Step 3, the kabocha squash, and the cinnamon powder into a blender. Blend until smooth, and transfer to a bowl.
- Microwave the gelatin for 15 seconds to dissolve. Add to the bowl from Step 5 and mix well. Chill the bowl in a bowl of ice cold water or in the fridge.
- Remove the bowl from the ice cold water (or take it out of the fridge) when the gelatin begins to harden and the mixture becomes thick. It should be as thick as a potage soup.
- In a separate bowl, whip the heavy cream until thick and creamy. Whip until slightly more airy than the mixture from Step 7.
- Add the whipped cream to the bowl from Step 7, and mix until everything is evenly blended. When mixed, pour into a container and chill in the fridge.
- For best results, chill for minimum 3 hours. Scoop with a large spoon to serve.
Kabocha squash and pork sausage—quickly stir-fried with ginger, garlic, and chile—make for an easy, sweet, and spicy meal. Try it in casseroles, soups, curries, or bake it into pies and muffins. Red kuri squash is a great substitute for acorn squash, and other squash varieties that don't need to be peeled before cooking. Here are some of our favorite recipes to make the swap. Roasted Kabocha Squash is the best way to cook my favorite winter squash!
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