Kabocha Squash Cake with Brown Sugar Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Will Goldfarb
These little cakes from Will Goldfarb have lots of fall flavor thanks to kabocha, a round Japanese winter squash. Make the cream a day ahead.
Ingredients
- 1 tablespoon water
- 1/2 teaspoon unflavored gelatin
- 2 cups heavy whipping cream
- 1/3 cup (packed) golden brown sugar
- 3 large egg whites
Instructions
- Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
- Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
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