baked
Pumpkin Souffle with Ginger Ice-cream
Pumpkin Souffle Recipe
5 tablespoons butter, extra for greasing the moulds
¾ can pumpkin puree
½ teaspoon cinnamon
½ teaspoon ginger
Sprinkle of nutmeg
Sprinkle of ground cloves
Sprinkle salt
Drop of vanilla
1 cup milk
1 teaspoon grated ginger
1/4 cup granulated sugar
¼ cup flour
2 tablespoons brown sugar
4 eggs, separated
¾ can pumpkin puree
½ teaspoon cinnamon
½ teaspoon ginger
Sprinkle of nutmeg
Sprinkle of ground cloves
Sprinkle salt
Drop of vanilla
1 cup milk
1 teaspoon grated ginger
1/4 cup granulated sugar
¼ cup flour
2 tablespoons brown sugar
4 eggs, separated
In a bowl, combine the pumpkin puree with the spices, and vanilla extract.
Cover and set aside so that the flavours can develop
In a small saucepan, combine the milk, grated ginger, bring to slight boil without
scalding the milk and set aside to infuse
Pre-heat oven to 200 degrees and lightly butter the moulds before sprinkling with
sugar
Cover and set aside so that the flavours can develop
In a small saucepan, combine the milk, grated ginger, bring to slight boil without
scalding the milk and set aside to infuse
Pre-heat oven to 200 degrees and lightly butter the moulds before sprinkling with
sugar
Melt butter in saucepan and add in the flour
Add in the milk until the mixture is thicker in consistency, whisking constantly
Add in the pumpkin puree mix and brown sugar
Stir in egg yolks
In a separate bowl, mix the egg whites with 1/8 cup granulated sugar until soft peaks;
continue to beat mixing in more sugar 1/8 cup until stiff peaks are formed
Fold in the egg whites to the pumpkin mix, carefully not deflating the mixture
Pour into the prepared moulds and bake in a water bath for about 20 minutes.
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