Kate Siegel's Decadent Milk Chocolate Kabocha Squash Cremeux Recipe Revealed

A new dessert recipe has been shared by Kate Siegel, the Executive Pastry Chef at Botanist in Vancouver's Fairmont Pacific Rim. The dish, called Milk Chocolate Kabocha Squash Cremeux, combines seasonal flavours with rich milk chocolate for a smooth, creamy texture. It's designed to be served with a topping of whipped cream infused with cinnamon or bourbon.

The recipe begins with soaking 1.5 sheets of gelatin in cold water. Meanwhile, a mixture of 1 cup of cooked and pureed Kabocha squash, 1 cup of 35% cream, 1.5 tablespoons of sugar, and 4 egg yolks is gently heated. Once thickened, the gelatin and 1.25 tablespoons of lemon juice are stirred in.

The warm mixture is then poured over ¾ cup of chopped Valrhona Ivoire milk chocolate. After blending until smooth, the liquid is strained and poured into serving dishes. It sets in the fridge for at least four hours before serving.

Siegel recommends pairing the cremeux with whipped cream lightly spiked with cinnamon or bourbon. The contrast of the spiced or boozy topping balances the sweetness of the milk chocolate and earthy notes of the squash.

This dessert offers a seasonal twist on a classic cremeux, using Kabocha squash for depth and milk chocolate for richness. The method ensures a silky finish, while the optional bourbon or cinnamon whipped cream adds a final touch. The recipe is now available for home cooks to try.