Kabocha Mochi Parfait with Toasted Walnuts

Method

1. Cut the kabocha into 2 cm pieces, put them in a heatproof bowl with 1 tablespoon of water, cover and microwave for 4 min, until they crush easily with a fork. Let cool a little.

   Add in this stepKabocha squash (weight without seeds and skin) 200 g

2. Blend the kabocha, milk, honey, half the cinnamon and the salt until completely smooth and thick, with no flecks. Let the purée cool until it feels just lukewarm to the touch before mixing it with cream; warm purée melts whipped cream.

   Add in this stepMilk 80 mlHoney 1½ tbspGround cinnamon 1 pinchSalt 1 pinch

3. Whisk the cold cream in a bowl for 2 min, until it holds soft peaks that curl over. Gently fold two thirds of it into the purée in two or three additions to make a mousse, and keep the rest for the top. Chill both in the fridge for 20 min to firm up.

   Add in this stepWhipping cream, cold 120 ml

4. Roughly chop the walnuts and toast them in a dry pan over medium-low heat for 2 min, stirring, until fragrant, then tip onto a plate to cool.

   Add in this stepWalnuts 20 g

   medium-low heat

5. Make the dumplings just before serving: stir the hot water into the glutinous rice flour a little at a time to make a soft dough, roll it into 1 cm balls and cook them in boiling extra water over high heat for 3 min. Once they float, give them 30 seconds more, then rinse in cold water and drain. Don't refrigerate them; they turn hard when chilled.

   Add in this stepGlutinous rice flour, for the mini dumplings 40 gJust-boiled water, for the dough 35 ml

   high heat

6. In glasses, layer kabocha mousse, dumplings and walnuts twice, then top with the reserved whipped cream and dust with the remaining cinnamon. Eat straight away with a spoon while the dumplings are soft.

   Add in this stepGround cinnamon 1 pinch