Pumpkin Soufflé
Baking and Desserts • Italian
Description
Pumpkin Soufflé
Ingredients
- Pumpkin 0 lbs
- Semolina 5 oz
- Wheat Flour 5 oz
- Chocolate eggs 9 pieces
- Cheese Spread 0 oz
- Butter 5 oz
- Milk 15 fl oz
- Sugar 2 teaspoons
- Salt a pinch
Step-by-Step Guide
Step 1
Peel the pumpkin from the skin and seeds, and cut it into small pieces.
Step 2
Transfer the pumpkin pieces to a pot, pour in the milk (reserve some), and cook until al dente.
Step 3
Add semolina to the pumpkin and cook for another 10–15 minutes, stirring continuously.
Step 4
Pass the cooked pumpkin mixture through a sieve.
Step 5
In a pot, melt the butter and heat the flour without browning it. Add the remaining milk and cook for 3–5 minutes while stirring.
Step 6
Pour the resulting sauce into the pureed pumpkin mixture, add the egg yolks, salt, and sugar, and mix thoroughly.
Step 7
When the mixture cools down, fold in the whipped egg whites.
Step 8
Grease a baking dish with butter, sprinkle with flour or breadcrumbs, pour in the mixture, sprinkle with cheese, and drizzle with melted butter.
Step 9
Place in a preheated oven and bake until a crust forms.
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