Napoleon of Kabocha and Mascarpone with Ginger

Name: Napoleon of Kabocha and Mascarpone with Ginger
Yield: Serves 4
Ingredients: ¼ cup packed dark brown sugar; 3 tablespoons heavy cream, heated; 20 pumpkin seeds (for 4 of the tuiles); 2 cups skinned and cubed kabocha squash, steamed; ⅛ teaspoon ground cinnamon; 1 teaspoon grated fresh ginger; 1 tablespoon butter; ¼ teaspoon salt; ⅛ vanilla bean, seeds only; Pinch of salt; 1 cup mascarpone cheese; 3½ tablespoons sugar; ¼ cup simple syrup (1 part sugar plus 1 part water, boiled); ¼ cup simple syrup (1 part sugar plus 1 part water, boiled); ½ cup toasted hulled pumpkin seeds (pepitas); ½ cup toasted hulled pumpkin seeds (pepitas); ⅔ cup sugar; ½ cup (1 stick) butter; 20 pumpkin seeds (for 4 of the tuiles); ¾ cup plus 2 tablespoons all-purpose flour; ½ cup egg whites (about 3 large egg whites); ½ cup egg whites (about 3 large egg whites); Simple syrup (1 cup sugar plus 1 cup water, boiled); 1 hand ginger, peeled and sliced very thinly on a mandoline; ¼ cup simple syrup (1 part sugar plus 1 part water, boiled); Simple syrup (1 cup sugar plus 1 cup water, boiled); Simple syrup (1 cup sugar plus 1 cup water, boiled)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Kabocha is my favorite gourd. I used it as a savory ingredient initially, and, coincidentally, prepared it with something you usually associate with dessert, chocolate. Here I’m doing the opposite. I started cooking with the plump, hearty squash in the 1990s when it was only available in health food stores. At the time, I was the chef at Mirzei and thought it would be appropriate to use a Japanese pumpkin in that pan-Asian context. There’s no r

Ingredients

Dessert
Pie
Cookies
Vegetarian

Ingredients

Method