INGREDIENTS
3 larges
eggs
3 larges
egg yolks
150 g
granulated sugar
1/8 tsp
salt
70 g
cake flour
30 g
cornstarch
6 oz
kabocha pumpkin
2 cups
water
1/2 cup
evaporated cane sugar
1/2 cup
honey
1 cup
heavy cream
1/4 cup
mild honey
2 tbsp
water
1 tsp
gelatin
4 oz
satsumaimo into long strands on a mandolin
1 serving
oil
3 tbsp
honey
2 tsp
sesame seeds