Pumpkin and Cheese Souffles titleRecipe by Liz Henderson – Margaret River MamaBake

Afraid of souffle?  Imagining pulling out the perfect ‘pouf’ out of the oven only to have it flop before it reaches the table?

Never fear!

Our resident French foodie, Liz, shares her authentic family recipe for pumpkin and cheese souffle; *pouf* friendly!

Ingredients:

450g pumpkin mash (squeeze the maximum of liquid out)

120 g cheddar cheese or gruyere

250 ml milk

50 g butter

50 g plain flour

3 egg yolks

5 whites

½ tsp nutmeg or less

Salt and pepper

Method:

Pre heat the oven at 210°C.

Make a béchamel (white sauce) with the butter, flour and milk.

For this you need to melt the butter in a saucepan, add the flour and stir with a wooden spoon.

Once it looks like it is drying out add the milk bits by bits. Stir fast or use a whisk.

Add milk as you go. Don’t forget to stir as it will become lumpy.

Once thickened,  add the yolks one by one, the pumpkin mash and the cheese.

Leave aside.

Whisk the whites until they become stiff.

Add slowly to the pumpkin mixture.

Pour the lot into a buttered soufflé dish or a few smaller oven dishes.

You can freeze it now or bake and serve straight away.

(bake at 210 degrees for 18-20 minutes for a large souffle, 10-14 minutes for smaller dishes.)

 Et voila! Ready to impress!

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