Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, melt-in-your-mouth kuri kabocha squash mousse. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Melt-in-your-mouth Kuri Kabocha Squash Mousse is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Melt-in-your-mouth Kuri Kabocha Squash Mousse is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 100 grams Kabocha squash
2. Take 1 Egg yolk
3. Make ready 100 ml Milk
4. Take 100 ml Heavy cream
5. Make ready 40 grams Sugar
6. Prepare 1 dash Cinnamon powder
7. Prepare 1 tsp Powdered gelatin
8. Make ready 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.

So that’s going to wrap this up with this exceptional food melt-in-your-mouth kuri kabocha squash mousse recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in 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!