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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 How to Elevate Your Mood with Food.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and have to be avoided. At times, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods can be very healthy and good for you. A number of foods honestly do boost your mood when you eat them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Eggs, believe it or not, can be really great at fighting back depression. Just see to it that you do not toss the egg yolk. The egg yolk is the most important part of the egg iwhen it comes to helping you cheer up. Eggs, the yolks particularly, are high in B vitamins. B vitamins can be terrific for elevating your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that control your mood. Try to eat an egg and feel better!

You can see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try these suggestions instead!

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

The ingredients needed to prepare Kabocha Squash Pudding:
  1. Take 250 grams Kabocha squash (peeled, de-seeded, net weight)
  2. You need 150 ml ★Heavy cream
  3. Use 150 ml ★Milk
  4. Use 50 grams ★Sugar
  5. Take 1 pinch ★Salt
  6. Take 4 drops ★Vanilla extract
  7. Get 5 grams Gelatin powder
  8. Take 2 tbsp Water (to dissolve the gelatin)
  9. Prepare 1 Caramel sauce (can make on your own, but if you're not sure look for a recipe)
  10. Take 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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