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Instructions and Ingredients for Kabocha Squash Puree – Tasting Menu Design
Hi,
I cannot find a video to explain how to do the Kabocha Squash Puree for the Tasting Menu Design course by Shaun Hergatt. The recipe book mentions
500 g Kabocha squash
25 g orange juice reduction,
Star Anise
Cinnamon stick
Butter
Xanthan gumBut there’s no amounts for the last 4 ingredients? I guess the spices and butter can easily vary but the xanthan gum seems like too much / little would mess the texture a lot.
I also do not know how the orange juice reduction is made, for example how reduced is it supposed to be?
Finally, the video mentions baking the Kabocha but the recipe mentions sweating it with the spices? I expect you do both?
Please let me know, thanks!
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1 Responder
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Level:
Scoolinary Team
Hi Louis.
Thank you for your message. I’ve reviewed the course and I’m forwarding your feedback to the content team. I’ll get back to you as soon as I have a response.
Best regards.
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