30 minutes (additional time required to cool the pumpkin purée)
Servings
4
Ingredients
4 slices Orange Vanilla Mille Crepe
2/3 cup Japanese kabocha (seeded)
1½ Tbsp. sugar
2 Tbsp. & 2 tsp. heavy whipping cream
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. whipped cream for garnish
8 pumpkin seeds
Directions
Steam the kabocha in a steamer, microwave, or similar until soft. Remove the skin.
Combine the peeled kabocha, sugar, and heavy whipping cream in a blender or food processor and purée until smooth. Let cool to room temperature.
Spread a layer of kabocha paste on a dessert plate and place the mille crepe on top. Garnish the top of the mille crepe with a dollop of whipped cream and 2 pumpkin seeds.
Blend the cinnamon and nutmeg together, then sprinkle over the mille crepe and dessert plate for artistic effect.
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