Kabocha Pumpkin Cream Cake

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3 lbs Kabocha pumpkin

2 C water

1 C sugar

1 vanilla bean halved lengthwise

1 cinnamon stick

3 large eggs

3 large egg yolks

3/4 C of sugar (150g)

pinch of salt

1/2 C cake flour (70g)

1/4 C cornstarch (30g)

poached kabocha (from the recipe above)

1/2 C sugar

2 C cold heavy cream

2 Tbs water

1 1/2 tsp gelatin

1 kabocha puree (from the last recipe)


1/2 C reserved kabocha poaching liquid strained through a tea strainer

kabocha cream

remaining poached kabocha

fleur de sel

candied yuzu peel

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