Recipe courtesy of James George Sarkar
Show: Dave Does
Save Recipe Print
Total:
2 hr 55 min
Prep:
35 min
Inactive:
1 hr
Cook:
1 hr 20 min
Yield:
4 quarts or approximately 12 servings
Level:
Advanced

Ingredients

Directions

Special equipment: household or commercial cotton candy maker

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.

Cook's Note

Follow manufacturer's instructions when operating cotton candy machine.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories