- 1 large kaboucha squash
- 3 quarts chicken stock
- 1 quart heavy cream
- 1 cup dark honey
- 4 cinnamon sticks
- 4 star anise
- 1 Granny Smith apple
- 1/4 cup creme fraiche
- 2 tablespoons superfine sugar
- 1 tablespoon madras curry powder
Preheat the oven to 450 degrees F.
Roast kabocha squash whole for approximately 45 minutes or until soft. Remove from oven and set aside until cool. Peel skin and discard seeds keeping only the flesh. Combine flesh in a medium sauce pot with the chicken stock and heavy cream and bring to a simmer. Remove from heat. With an immersion blender, blend mixture until smooth. Place mixture back on stove and keep simmering for 30 minutes. Remove from heat and add honey, cinnamon sticks and star anise and allow to steep for 1 hour. Strain and keep warm.
Peel apple and cut it into 12 equal size cube shapes. Sprinkle 1 tablespoon superfine sugar among the apple cubes and broil or brulee until golden brown.
Put a dollop of creme fraiche on the bottom of a soup bowl, and top with 1 caramelized apple cube.
In a household or commercial cotton candy maker, add 1 tablespoon of superfine sugar and make 12 equal size balls of cotton candy. Dust curry powder equally on the cotton candy.
To serve: Pour soup tableside and then spoon cotton candy onto soup.
Cooks note: Follow manufacturer's instructions when operating cotton candy machine.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.