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

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, melt-in-your-mouth kuri kabocha squash mousse. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. The thickness of the mousse should be similar to that of a thick potage soup.

Melt-in-your-mouth Kuri Kabocha Squash Mousse is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Melt-in-your-mouth Kuri Kabocha Squash Mousse is something which I have loved my entire life.

To get started with this particular recipe, we must first 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 it.

The ingredients needed to make Melt-in-your-mouth Kuri Kabocha Squash Mousse:
  1. Prepare 100 grams Kabocha squash
  2. Take 1 Egg yolk
  3. Get 100 ml Milk
  4. Get 100 ml Heavy cream
  5. Take 40 grams Sugar
  6. Get 1 dash Cinnamon powder
  7. Get 1 tsp Powdered gelatin
  8. Take 1 1/2 tbsp Water

Kabocha Squash Maple Oatmeal, Kabocha Squash, Kabocha Squash. This recipe uses a relatively small kabocha squash. You can start with the same amount of water, but you might need to add more as it cooks. Use a heavy, sharp knife or cleaver to cut the squash into quarters.

Steps 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.

You can start with the same amount of water, but you might need to add more as it cooks. Use a heavy, sharp knife or cleaver to cut the squash into quarters. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures. Kabocha squash has become one of my favorite winter squash to use in recipes.

So that’s going to wrap this up for this exceptional food melt-in-your-mouth kuri kabocha squash mousse recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!