Kabocha Squash Pudding.

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Ingredients of Kabocha Squash Pudding

1. You need 400 grams of Kabocha squash (without seeds and skin).
2. Prepare 270 grams of Milk.
3. It's 130 grams of Heavy cream (Non-dairy).
4. It's 80 grams of Light brown sugar.
5. It's 10 grams of Gelatin powder.
6. You need 50 grams of Granulated sugar.
7. You need 1 of Melted butter (for coating the mold).
8. It's 1 of for garnish Whipped cream, Mint.

Kabocha Squash Pudding instructions

1. Soak gelatin in 4 tablespoons of water. Brush melted butter lightly inside the mold. (Optional).
2. Remove seed from kabocha and wrap with plastic wrap. Microwave (900 W) for 4 minutes 40 seconds..
3. Let the covered kabocha cool..
4. Put granulated sugar and 1 tablespoon of water in a saucepan and heat until golden brown. Then add an extra 1 tablespoon of hot water and pour the sauce into the mold..
5. Peel the kabocha rind and mash with a fork. Melt the gelatin over a hot water bath or in the microwave. (Be careful not to over-heat!).
6. Pour milk in a saucepan and heat over low heat. Add sugar and dissolve..
7. Put mashed kabocha, milk and melted gelatin into a blender. Purée and then strain..
8. Return the mixture into the blender and add heavy cream. Pulse a few times to combine and strain again. Pour the mixture into the mold. Once it has cooled, chill in the refrigerator..
9. Cover the mold with a serving plate and turn over. Remove the mold. Slice and decorate with whipping cream and mint according to your taste..

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