Pumpkin soufflé with gorgonzola cream
Soft and delicate, pumpkin soufflé is a refined appetizer, perfect for winter.
Small delis to taste still hot with a cream of gorgonzola.
48 gr Roasted Pumpkin
32 cl Milk
32 gr Butter
24 gr Flour
24 gr Egg Yolk
36 gr Egg White
60 gr Gorgonzola cheese
40 gr Single cream
Procedure for cook the pumpkin
Wash and cut into quarters a pumpkin of Delica variety. Peel off the seeds, arrange the pumpkin pieces in the
pan and roast. When cooked, remove the rind, mash the pulp and weigh.
Procedure for the soufflé
Put the pumpkin pulp in a saucepan together with the milk, butter and salt, stirring constantly until boiling.
Remove the saucepan from the heat and incorporate the flour being careful not to create lumps.
Put the saucepan on the stove and cook the mixture for a few minutes, stirring until it begins to stick.
Allow the mixture to cool and in the meantime whisk the egg whites into the planetary mixer.
When the dough is warm, incorporate the egg yolks one at a time and gently add the previously
whipped egg whites paying attention to mix from bottom to top.
Grease the ramequins and pour the mixture paying attention to fill them up to half.
Procedure to make the gorgonzola cream
Put the Gorgonzola cheese and the single cream in a vacuum cooking bag and cook by turning the bag from time to time.
Serve the ramequins in a flat plate, using a lace or a doily to avoid slipping. Pour the gorgonzola cream in a
small bowl or in a gravy boat to accompany soufflés. It is recommended to serve them immediately after
leaving the oven to prevent deflation.
Recommended trays and grills