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1
Make the caramel sauce.
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2
Seeand make in advance.
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3
Cut up the kabocha squash and remove the peel, seeds and fibrous insides.
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4
Run water over the pieces, put in a microwave-safe container and cover with plastic wrap.
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5
Microwave until tender.
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6
In a kettle, bring the water that will be used to steam the puddings to a boil.
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7
(About 1.5 l)
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8
Make the pudding mix.
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9
Put all the ingredients except for the caramel sauce in a food processor or blender, and blend until smooth.
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10
Strain through a strainer or a fine mesh sieve.
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11
The pudding mixture tends to settle on the bottom, so sieve through the nitty remians with a spatula.
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12
Distribute the pudding mix in the molds.
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13
If you are going to top the puddings with decorations later, put about 1 tablespoon of caramel in each mold before pouring in the pudding mix.
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14
Cover each mold with aluminium foil and put into a large pot.
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15
Pour boiling water until it reaches halfway up the sides of the molds.
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Cover the pot with a lid and heat.
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When the water comes to a boil, turn down to low and steam for 20-25 minutes.
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18
If a toothpick inserted in the middle of one of the puddings comes out clean, it's done.
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If it's not too much trouble, put the bottoms of the molds in ice water to cool down rapidly.
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20
That will prevent the puddings from continuing to cook and getting too hard after being removed from heat.
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When the puddings have cooled down, chill in the refrigerator.
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22
Spoon caramel sauce over just before eating.
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23
To make the ghost meringue cookies: Put the egg white in a bowl and beat with a handheld electric whisk.
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Add the sugar and cornstarch and whip rapidly.
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25
Whip at high speed until the meringue forms stiff peaks.
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Turn the speed down to low, and whip until the texture is very fine.
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27
Put the meringue in icing bags with a tip (I used an 11 mm tip.)
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28
Line a baking sheet with kitchen parchment paper or a silicone sheet, and squeeze out ghost-shaped blobs of meringue.
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29
Put the meringues in a preheated 210F/100C oven, and let them bake or dry out for 60 to 80 minutes (depending on how big the cookies are) until crispy and dried out.
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30
Peel them off the parchment paper or sheet and cool.
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31
Draw on faces with the piping chocolate.
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32
These cookies melt with a swoosh in your mouth.
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33
Just decorate them as you like.
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34
The cookies are sensitive to humidity, so if you're not going to use them right away store them in an airtight container.
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35
This is a kabocha squash pudding Mont Blanc.
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36
I added kabocha squash cream on top of this pudding.
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37
See.
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38
FYI: 15cm pan in a steamer for 30-40 minutes.
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39
To make the caramel: 50 ml sugar to 25 ml water.
