Step-by-Step Guide to Prepare Speedy Melt-in-your-mouth Kuri Kabocha Squash Mousse

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Quick Melt-in-your-mouth Kuri Kabocha Squash Mousse. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Melt-in-your-mouth Kuri Kabocha Squash Mousse, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melt-in-your-mouth Kuri Kabocha Squash Mousse delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melt-in-your-mouth Kuri Kabocha Squash Mousse is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Melt-in-your-mouth Kuri Kabocha Squash Mousse using 8 ingredients and 10 steps. Here is how you cook that.

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. If you over whip the cream, the mousse won't have a good texture. Stop whipping once the cream has thickened. Recipe by pogue

Ingredients and spices that need to be Get to make Melt-in-your-mouth Kuri Kabocha Squash Mousse:

1. 100 grams Kabocha squash
2. 1 Egg yolk
3. 100 ml Milk
4. 100 ml Heavy cream
5. 40 grams Sugar
6. 1 dash Cinnamon powder
7. 1 tsp Powdered gelatin
8. 1 1/2 tbsp Water

Instructions to make 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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