Recipe: Appetizing Kabocha Squash Pudding

Kabocha Squash Pudding.

Kabocha Squash Pudding very diverse and have ideal taste that unique. Several types of Kabocha Squash Pudding recipes are also enough simple to process and dont take lengthy. Although not everybody likes Kabocha Squash Pudding food, currently some people are get attached and like the sundry Kabocha Squash Pudding foods on hand. This could be visible from the number of restaurants that provide Kabocha Squash Pudding as one of the dish. You can have Kabocha Squash Pudding using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Pudding

1. Prepare 250 grams of Kabocha squash (peeled, de-seeded, net weight).
2. You need 150 ml of ★Heavy cream.
3. You need 150 ml of ★Milk.
4. Prepare 50 grams of ★Sugar.
5. You need 1 pinch of ★Salt.
6. Prepare 4 of drops ★Vanilla extract.
7. Prepare 5 grams of Gelatin powder.
8. Prepare 2 tbsp of Water (to dissolve the gelatin).
9. It's 1 of Caramel sauce (can make on your own, but if you're not sure look for a recipe).
10. You need 1 of Whip the remaining heavy cream, use as a topping.

Kabocha Squash Pudding 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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