When squash season starts in Japan, I can’t help making this sweet treat.
There are many kabocha squash dishes from savory to sweets in Japan, and all the restaurants, bake shops, cafes, and even convenient stores hold a kabocha squash fair in fall. Kabocha is the most popular squash in Japan. There are many dishes from savory to sweets, and this kabocha squash mousse is my favorite way to enjoy the harvest of kabocha squash of the year. Now it is my husband’s favorite breakfast in fall too.
I like it because I can make it in 15 minutes (excluding 2 hours to set gelatin). This recipe yields 5 individual cups of mousse, but you can divide into many small cups for potluck party, or you can make it in one big baking dish to scoop. Perfect desserts for holiday season!
Cut the kabocha squash into quarter. Seed and discard.
Peel the skin with a knife.
Cut kabocha into 1 inch cubes. Place cut kabocha squash in a heat-resistant plate. Microwave it for 5 minutes to get it soft.
Meanwhile, Dissolve powdered gelatin with 2 tablespoons of cold water.
In a pot, heat whole milk, sugar, and pinch of salt. Add gelatin mixture to the pot until sugar and gelatin are dissolved.
In a blender, add the milk mixture and the kabocha squash. Blend until smooth. Strain it with a fine mesh sieve. Add heavy cream and vanilla extract and mix well.
Pour the kabocha squash mousse into cups. Refrigerate for 2 hours to set. Serve with whipped cream and cinnamon powder.
- 12 oz peeled and seeded kabocha squash, cut into about 1 inch
- 1 1/3 cups whole milk
- 2/3 cup granulated sugar
- pinch salt
- 0.25 oz unflavored gelatin powder (1 package of Knox Gelatine Unflavored)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- whipped cream for topping
- cinnamon powder for topping
- Place cut kabocha squash in a heat-resistant plate. Microwave it for 5 minutes to get it soft.
- Dissolve powdered gelatin with 2 tablespoons of cold water.
- In a pot, heat whole milk, sugar, and pinch of salt. Add gelatin mixture to the pot until sugar and gelatin are dissolved.
- In a blender, add the milk mixture and the kabocha squash. Blend until smooth. Strain it with a fine mesh sieve. Add heavy cream and vanilla extract and mix well.
- Pour the kabocha squash mousse into cups. Refrigerate for 2 hours to set. Serve with whipped cream and cinnamon powder.
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