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1
Soak the gelatin in water.
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2
Put the egg yolk and sugar in a bowl.
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3
(If possible, warm the bowl over a water bath.)
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4
Whip until white and thick.
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5
Heat the milk in the microwave until it's just about to boil.
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6
Add to the bowl from Step 2 and mix well.
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7
Rinse the kabocha squash.
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8
Wrap in plastic wrap without patting it dry, and microwave for 3 minutes to soften.
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9
Peel, and weigh out 100 g.
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10
Put the egg mixture from Step 3, the kabocha squash, and the cinnamon powder into a blender.
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11
Blend until smooth, and transfer to a bowl.
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12
Microwave the gelatin for 15 seconds to dissolve.
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13
Add to the bowl from Step 5 and mix well.
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14
Chill the bowl in a bowl of ice cold water or in the fridge.
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15
Remove the bowl from the ice cold water (or take it out of the fridge) when the gelatin begins to harden and the mixture becomes thick.
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16
It should be as thick as a potage soup.
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17
In a separate bowl, whip the heavy cream until thick and creamy.
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18
Whip until slightly more airy than the mixture from Step 7.
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19
Add the whipped cream to the bowl from Step 7, and mix until everything is evenly blended.
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20
When mixed, pour into a container and chill in the fridge.
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21
For best results, chill for minimum 3 hours.
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22
Scoop with a large spoon to serve.
