This recipe was created using ‘Sunshine’ squash, but any other squash that purees well will work (Tetsukabuto, for example). Serves 8-12.

Ingredients:

• 1 quart heavy cream

• 2 cups milk

• 1.5 cups  Sunshine squash puree

• 1 cup sugar

• 7 sheets gelatin

• Salt

Method:
Submerge the gelatin sheets completely in a bowl or pan of ice water.

Combine the cream, milk and sugar in a medium sized, heavy-bottomed saucepan and bring to a simmer. Add the squash puree and whisk until smooth, keeping the heat on low. Remove from heat. Remove the gelatin sheets from the ice water, they should be pliable and elastic. Squeeze away any excess water and whisk the gelatin into the warm squash base, one sheet at a time, until completely smooth. Taste and add salt, if necessary, and pour into desired serving vessel or vessels. Refrigerate for at least three hours before serving.