Dessert: Kabocha Squash Cake with Brown Sugar Cream

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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