Recipe for kabocha and edamame cubes

Instructions

1. Peel the kabocha well, so that no green skin remains, and cut it in half, then into 5 cm pieces. Place the pieces in a small saucepan and add cold water to cover. Bring to the boil and cook at a rolling boil until very tender (8 to 10 minutes), then drain in a wire-mesh strainer.

2. Transfer the kabocha into a food processor or blender, add a generous cup (200 ml) of water, 1⁄2 tablespoon of olive oil, 1⁄2 tablespoon of agar-agar powder and 50 g of sugar then blend until well combined.

3. Pour into a small saucepan and cook over medium-low heat, stirring for 5 minutes, to melt the sugar and agar-agar. Do not simmer, but adjust the heat if necessary. Pour into a 15 × 14 × 4.5 cm nagashikan or 11 x 21 cm cake tin, lined with baking paper. Leave to cool to room temperature, then refrigerate for 2 hours to harden.

4. Meanwhile, bring a medium saucepan of water to the boil over high heat and place the edamame in it. Cook until very soft, about 15 minutes. Drain. When the edamame have cooled, remove the beans from their pods and peel off the thin skins. Add the beans to a food processor or blender with the remaining 1⁄2 tbsp. agar-agar powder, 50 g sugar, and a generous cup (200 ml) water. Mix until completely smooth.

5. In a small saucepan, cook the edamame mixture over medium-low heat, stirring constantly for 5 minutes, but without simmering.Leave to cool for 15 minutes, then pour over the kabocha to form a second layer and refrigerate for at least another 3 hours to set.

6. Cut into 12 small pieces and serve. This dessert will keep for several days in an airtight container in the fridge.