Kabocha mont blanc | ASMR baking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chestnut puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree provides a similar texture and flavor.

Cut the kabocha squash into about 1" cubes, leaving the skin on for decoration.

Cook the kabocha in syrup for about 15 minutes, being careful not to overcook it to avoid crumbling.

Turn off the heat, add decoration pieces, and cover with a lid to cool to room temperature.

Strain the kabocha from the syrup and blend it with a hand blender until smooth, then push the paste through a sifter for a smoother texture.

Slowly add sugar to the egg whites while whipping to make a stiff meringue.

Fold in sifted powdered sugar until a smooth texture is achieved.

Pipe the meringue onto a silicone mat in about 2” rounds.

Chill the meringue in the fridge to harden (optional, but the creator skipped this step).

Pipe the kabocha cream with a 5mm piping tip to cover the bottom part of the dessert, then smooth it out.

Pipe the kabocha cream with a 2mm piping tip to cover the top part of the dessert, piping crosswise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens