Butternut and Vanilla Pudding
ready in 3 h. 55 min.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
Place the squash pieces on the baking tray and bake for around 25 minutes until soft.
Soften the gelatine in cold water.
Remove the squash from the oven, leave to cool and set a few chunks aside to garnish. Purée the rest with the sugar, vanilla sugar and the cinnamon.
Heat 2-3 tbsp of the squash purée in a pot. Wring out the gelatine and stir it in. Return to the squash purée and chill in the fridge until the mixture begins to gel. Fold in the whipped cream and place the mousse in the fridge for around 3 hours.
Arrange the chocolate crispies and the remaining squash chunks on plates and place two scoops of the mousse on top. Serve sprinkled with cocoa powder.