PUMPKIN GINGER SOUFFLE
Steps:
- -Preheat oven to 375°F. -Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring milk to boil. -Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain and set aside -Whisk together egg yolks and 6 tablespoons of sugar to blanchir. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. -Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside. -Beat egg whites to stiff peaks, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. -Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. -Spoon batter into ramekins, filling almost to top. Cook in bain marie for 25-30 min -Spinkle with powdered sugar, sprig of mint then serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ps Sp
[email protected]This souffle is a keeper!
Joseph Simbeya
[email protected]5 stars!
Istikan Aj
[email protected]This is my new favorite souffle recipe!
Alaa Dyabay
[email protected]I'll definitely be making this again.
Mark Randall
[email protected]Delicious!
Mubdi Hamid
[email protected]This souffle was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Amanda Thomas
[email protected]I made this souffle for a dinner party and it was a hit! Everyone loved the unique flavor combination of pumpkin and ginger. The souffle was also beautifully presented, which made it even more impressive.
Abdul Abdul
[email protected]This souffle is a great way to use up leftover pumpkin puree. It's easy to make and it's always a crowd-pleaser. I like to serve it with a scoop of vanilla ice cream.
Md Atul
[email protected]I'm not a big fan of pumpkin, but I decided to give this souffle a try anyway. I was pleasantly surprised! The ginger flavor really balanced out the pumpkin, and the texture was light and fluffy. I'd definitely make this again.
Kashif Mayo
[email protected]This souffle was a bit of a disappointment. The texture was more like a cake than a souffle, and the flavor was bland. I think I'll stick to my usual souffle recipe.
pradip prajapati
[email protected]I've made this souffle several times now and it's always a hit. It's easy to make and always turns out perfect. I love the combination of pumpkin and ginger, and the texture is always light and fluffy. It's the perfect dessert for any occasion.
Mim aktar aktar
[email protected]This pumpkin ginger souffle was a delightful treat! The texture was light and fluffy, with a perfect balance of sweetness and spice. The ginger added a subtle warmth that complemented the pumpkin flavor beautifully. I served it with a dollop of whipp