• hokkaido squash
• coconut milk
• vanilla bean
• chestnut flour
• hazelnut milk

Hokkaido squash and coconut milk

I slice it and cook in coconut milk shortly, put into a blender, add a vanilla bean and blend.

Hazelnut milk and chestnut flour

I boil it and add chestnut flour slowly while stirring constantly until it turns into a fairly thick and firm cream.

I choose sparkly champagne glasses to serve this luscious pudding in, making layers by my imagination.

Unlock the Earth’s treasure chest and enjoy its best flavors in your love’s nest.

Respect yourself and your loved ones by cherishing your unique treasures. Each one of you can repeat:

I CHERISH MY HEART’S TREASURE.

Chef Kamala