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Kabocha Squash Pudding
Kabocha Squash Pudding

Before you jump to Kabocha Squash Pudding recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Also Healthy.

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We hope you got benefit from reading it, now let’s go back to kabocha squash pudding recipe. To cook kabocha squash pudding you need 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Kabocha Squash Pudding:
  1. Prepare 250 grams Kabocha squash (peeled, de-seeded, net weight)
  2. Prepare 150 ml ★Heavy cream
  3. Provide 150 ml ★Milk
  4. Provide 50 grams ★Sugar
  5. Use 1 pinch ★Salt
  6. You need 4 drops ★Vanilla extract
  7. Provide 5 grams Gelatin powder
  8. Provide 2 tbsp Water (to dissolve the gelatin)
  9. Provide 1 Caramel sauce (can make on your own, but if you're not sure look for a recipe)
  10. Use 1 Whip the remaining heavy cream, use as a topping
Steps to make Kabocha Squash Pudding:
  1. Dissolve the gelatin in water and set aside. Remove the seeds and skin from the squash. Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
  2. Once the squash has softened, drain it (you can use the lid to help with this) . Microwave the gelatin at 600 W for about 30 seconds.
  3. Use a hand mixer or blender to mix together the pumpkin and all of the ★ ingredients. Return to the pot and slightly warm (to about 40℃). Stop the heat, add the gelatin, and mix.
  4. Cool the bottom of the pot. Once cooled pour into the cups and cool in the refrigerator. If you would like, serve with caramel and/or heavy cream.

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