The tenderest souffles for some reason are not too popular in our region. I really want to correct this injustice, so I share my favorite autumn recipe. I recommend choosing a sweet fragrant pumpkin – and success is guaranteed!
Ingredients
- Pumpkin - 200 g
- Sugar - 1 art.l.
- Chicken eggs - 2 pieces
- Flour - 2 tbsp.l .
- Butter - 20 g
Step-by-step cooking recipe
Cut the peeled pumpkin into cubes and boil in water without salt for about 7 minutes.
Separate the yolks from the whites and rub the yolks with sugar.
Pour the whites into a clean, dry bowl and beat with a mixer until a stable fluffy foam. It depends on this how much the souffle will succeed.
Discard the pumpkin in a colander and puree with a blender until smooth and homogeneous.
Add the egg yolks and flour to the pumpkin puree and mix gently. Instead of flour, you can take semolina.
In several steps, slowly pour in the protein foam and slowly stir the mass in a circle so that it remains airy.
Grease the molds with butter and pour the souffle to the top. Bake for half an hour at 190 degrees.
