Kabocha Squash Pudding

• 250 grams Kabocha squash (peeled, de-seeded, net weight)
• 150 ml Heavy cream
• 150 ml Milk
• 50 grams Sugar
• 1 pinch Salt
• 4 drops Vanilla extract
• 5 grams Gelatin powder
• 2 tbsp Water (to dissolve the gelatin)
• 1 Caramel sauce (can make on your own, but if you're not sure look for a recipe)
• 1 Whip the remaining heavy cream, use as a topping

1. Dissolve the gelatin in water and set aside.
2. Remove the seeds and skin from the squash.
3. Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
4. Once the squash has softened, drain it (you can use the lid to help with this) .
5. Microwave the gelatin at 600 W for about 30 seconds.
6. Use a hand mixer or blender to mix together the pumpkin and all of the ingredients.
7. Return to the pot and slightly warm (to about 40C).
8. Stop the heat, add the gelatin, and mix.
9. Cool the bottom of the pot.
10. Once cooled pour into the cups and cool in the refrigerator.
11. If you would like, serve with caramel and/or heavy cream.

cream, milk, sugar, salt, vanilla, gelatin powder, water, caramel sauce, cream

Taken from cookpad.com/us/recipes/147011-kabocha-squash-pudding (may not work)