Kabocha Squash Pudding - milk

Method

• Soak gelatin in 4 tablespoons of water.
• Brush melted butter lightly inside the mold.
• (Optional)
• Remove seed from kabocha and wrap with plastic wrap.
• Microwave (900 W) for 4 minutes 40 seconds.
• Let the covered kabocha cool.
• Put granulated sugar and 1 tablespoon of water in a saucepan and heat until golden brown.
• Then add an extra 1 tablespoon of hot water and pour the sauce into the mold.
• Peel the kabocha rind and mash with a fork.
• Melt the gelatin over a hot water bath or in the microwave.
• (Be careful not to over-heat!)
• Pour milk in a saucepan and heat over low heat.
• Add sugar and dissolve.
• Put mashed kabocha, milk and melted gelatin into a blender.
• Puree and then strain.
• Return the mixture into the blender and add heavy cream.
• Pulse a few times to combine and strain again.
• Pour the mixture into the mold.
• Once it has cooled, chill in the refrigerator.
• Cover the mold with a serving plate and turn over.
• Remove the mold.
• Slice and decorate with whipping cream and mint according to your taste.