Melt-in-your-mouth Kuri Kabocha Squash Mousse
Melt-in-your-mouth Kuri Kabocha Squash Mousse

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, melt-in-your-mouth kuri kabocha squash mousse. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Melt-in-your-mouth Kuri Kabocha Squash Mousse is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Melt-in-your-mouth Kuri Kabocha Squash Mousse is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have melt-in-your-mouth kuri kabocha squash mousse using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Melt-in-your-mouth Kuri Kabocha Squash Mousse:
  1. Take 100 grams Kabocha squash
  2. Prepare 1 Egg yolk
  3. Make ready 100 ml Milk
  4. Make ready 100 ml Heavy cream
  5. Prepare 40 grams Sugar
  6. Take 1 dash Cinnamon powder
  7. Make ready 1 tsp Powdered gelatin
  8. Take 1 1/2 tbsp Water
Instructions to make Melt-in-your-mouth Kuri Kabocha Squash Mousse:
  1. Soak the gelatin in water.
  2. Put the egg yolk and sugar in a bowl. (If possible, warm the bowl over a water bath.) Whip until white and thick.
  3. Heat the milk in the microwave until it's just about to boil. Add to the bowl from Step 2 and mix well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. In a separate bowl, whip the heavy cream until thick and creamy. Whip until slightly more airy than the mixture from Step 7.
  9. 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.
  10. For best results, chill for minimum 3 hours. Scoop with a large spoon to serve.

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