Pumpkin Souflee 

​Ingredients:
Pumpkin soufflé
3 Tbsp. unsalted butter
3 Tbsp. flour
1/2 C heavy cream
1/2 Water
2 Tbsp. fresh finely chopped sage
2 Tbsp. fresh finely chopped rosemary
4 eggs (white and yolks separated)
1/8 tsp. cream of tartar
1C pureed pumpkin (this is one butternut squash boiled and pureed)
 1 1/2 cup (parmesan and asiago) cheese mix
1/4 tsp. baking powder


Making:
Peel the squash and cook in 1/4 C water on medium heat until softens and puree in blender. Set aside.
Coat inside the 9-inch diameter ramekin with unsalted butter and spread cheese mix and bread crump sticking on the wall of the dish. Put in fridge until you finish making soufflé. 
Melt the butter in a sauce pan on medium heat
Add flour and sauté until flour aroma comes out and flour slightly gets pink.
Mix heavy cream and water together heat it to warm
Add by drizzling into the sautéing flour by stirring constantly (for 3-4 minutes) on low heat.
Once it becomes like a pudding texture, take off the heat and cool it down by constantly stirring.
Once it is cool stir in four egg yolks
Stir in pumpkin puree.
Stir in cheese mix 
Add minced rosemary and sage leaves. Set aside.
Whisk egg whites  in another bowl with 1/8 tsp cream of tartar until it becomes foamy
Fold in egg white foam gradually into the pumpkin/cheese mix
Take the prepared dish from the fridge
Pour your soufflé mix in
Bake it at 375 F for 25 minutes. Garnish with fresh rosemary leave.


November 28 2020

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