Pumpkin souffle

Preparation time
30
Cooking time
30
Serves
6

Ingredients

Preparation

1

Preheat oven to 200°C/400°F. Place pumpkin pieces and a minced garlic clove, on a baking sheet and roast for 20 minutes or until soft. Pumpkin will loose it’s water, and the gnocchi dough will need less flour. Let cool.

2

While pumpkin is roasting, prepare a sort of béchamel. In a medium saucepan, melt the butter over low heat, add the flour stirring constantly for 1 minute and gradually stir in the milk. Stir until smooth, light and creamy (it will take 3- 4 minutes). Remove the sauce pan from the heat and season to taste, adding salt pepper and parmesan cheese. Set aside.

3

Using a potato smasher, puree the pumpkin and garlic over a large bowl. Add salt and pepper to taste and a pinch of nutmeg. Add the béchamel and, when the mixture is cold, add the yolks.

4

In a large bowl and whip the egg whites until you form a firm mixture, similar to meringue mix.

Add a hint of salt. Make sure all the equipment you are using is spotless and clean. Greasy spoons or whisk stop egg whites from rising, and your souffle may collapse.

 

5

Preheat the oven, 180°C/ 375F. If I want to be sure that my soufflé rises perfectly, I start out with the oven 25 to 50 degrees higher than needed, than I turn down after adding the ramequins to compensate for the heat lost.

6

Mix the pumpkin compost to the whipped egg whites. Be attentive to incorporate the two parts in a delicate way, doing an eight movement with the spatula, from the bottom to the top of the bowl.

7

When all ingredients are well incorporated, divide the mixture into 6 greased ramekins and bake in preheated oven for 30′ or until they rise up and turn gently golden.


Leave a Reply

Your email address will not be published.