A cute mini-meal, totally in this season’s mood.
A mousse made of mashed boil kabocha, pumpkin spices, a little sugar (optional), (veg) whipped cream and cream cheese. The stalk is made of cream cheese, passed in green powder and sugar.
The matcha au lait is a big hit in Japanese fast-food coffes. Matcha green tea powder and foamed milk.
We’re stepping into Autumn seriously now. That seems late, I guess but that’s really from mid-November that the nature of Kansai takes its fire colors, and there are still many warm days.
I needed some red on the plate too. I restocked boiled azuki red beans. As usual, I made a ton and I froze portions.
I’ve eaten a serving just boiled, adding tomato sauce, Cayenne pepper.
Leaves… stalks of mini daikon. All that is warmed together.
And a few balls of cream cheese bring a refreshing contrast. Miam ! Miam !
These sweet pumpkin pies are all over the web, so I ended up craving for one. I have never eaten an American pumpkin pie, so I have no idea about the taste and texture, and I’m not sure I’d love it. So I was idealizing my pie as a crunchy and nutty cup, filled with fruity kabocha and overflowing light fluffy cream…
Crust : oat and white sesame, a little sugar. It’s prebaked.
Filling : Cream cheese, (veg) cream, sugar and spices with pasted freshly kabocha. It’s 90% kabocha.
Baked.
Creamed.
Cut.
Devored.
Warm, golden, firm, fluffy…and small. That’s the perfect blinis.
It’s ideal for small smoked salmon bites.
A yeasted dough with 30% of buckwheat flour, after an hour in a warm place, I added an egg (white beaten), cream.
Other version :
As I don’t have mini-pans, I simply re-cut them.
With salmon, aneth, onions.
No wasting !
At coffee time, with the cut parts can be reheated, served with rose petal cream cheese, mikan mandarin marmelade and better to melt on top :
GOURMANDE in OSAKA 