Desserts, Drinks & Baking

Kabocha Mont Blanc on Green Tea Dacquoise

Name: Kabocha Mont Blanc on Green Tea Dacquoise
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 45 g Almond flour; 15 g Cake flour; 2 g Stevia; 2.5 Eggs (whites); 20 g Oligosaccharide syrup; 1.5 g Green tea powder; 20 g Mascarpone cheese; 15 g Sugar; 120 g Heavy cream; 1 g Gelatin sheet; 150 g Kabocha squash; 20 g Oligosaccharide syrup; a pinch Ground cinnamon; 15 g Mascarpone cheese; 90 g Heavy cream; 1 g Gelatin sheet

단호박몽블랑

Green tea almond dacquoise rounds piped with mascarpone cream and a swirl of cinnamon-scented kabocha cream. Kabocha provides natural sweetness.

📝 Step-by-Step Instructions

Whip the egg whites with the syrup into a meringue and fold in the almond flour, stevia, cake flour and green tea powder.

Kabocha Mont Blanc on Green Tea Dacquoise — step 1

Pipe into round molds and bake at 170°C for 15 minutes.

Kabocha Mont Blanc on Green Tea Dacquoise — step 2

Soften 20 g of mascarpone with the sugar, mix in 120 g of cream and set with gelatin.

Kabocha Mont Blanc on Green Tea Dacquoise — step 3

Boil the kabocha, dry it out in a pan and mix with the syrup, cinnamon and remaining mascarpone.

Kabocha Mont Blanc on Green Tea Dacquoise — step 4

Fold in 90 g of cream and set with gelatin.

Kabocha Mont Blanc on Green Tea Dacquoise — step 5

Place the dacquoise on a plate and pipe the cheese cream, then the kabocha cream on top.

Kabocha Mont Blanc on Green Tea Dacquoise — step 6

📊 Nutrition Facts (per serving)

424.7Calories (kcal)

73.8 gCarbs

14.1 gProtein

8.1 gFat

32.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.