Pumpkin souffle

December 16th, 2011 § Comments Off on Pumpkin souffle § permalink

  • 1 kg pumpkin
  • 2 eggs
  • 1 cup sugar
  • 2 ground cloves
  • 1/4 cup milk
  • 1/2 cup creme fraiche
  • 1 t cinnamon
  • 1 t ginger
  • 1 t clove powder
  • 3 T big chopped walnuts
  • Cut the pumpkin and discard the stem and peel. Scrape the stringy coat from inside.
    Save the seeds to plant or simply roast them for a tasty snack!
    Cut the pumpkins into small pieces.
    Place the pumpkin pieces in a pot and add sugar and cloves. Set aside for several hours to leave its juice.
    Bring to boil and cook until they are tender.
    Puree the pumpkin in a food processor or blender.
    Beat eggs. Then combine pumpkin puree, 1/2 cup sugar, creme fraiche, cinnamon, ginger and clove powder. Start adding milk slowly. Beat constantly. Add walnuts.
    Spoon the batter into muffin tins or souffle cups.
    Decorate top with walnut.
    Bake in a pre heated  180°C oven for 20-25 minutes or until toothpick inserted in center comes out clean.
    Remove to wire rack and serve warm.

    Fantastic two flavours

    March 15th, 2010 § Comments Off on Fantastic two flavours § permalink

    Have a very nice week!

    For the pumpkin puree layer:

  • 200 gr. winter squash(pumpkin)
  • 1/2 cup sugar
  • cinnamon, ginger and clove powder
  • Peel the pumpkin and divide into small pieces. Put sugar on the pumpkin and let wait to leave its liquid. Then steam squash until tender. Sprinkle cinnamon, clove and ginger powder. Make it puree by the help of a blender.

    For the puding layer:

    Prepare puding with mastic. You can find the recipe from here.

    Take a glass cup and place the pumpkin puree first. Repeat it by adding one layer puree and one layer puding. Garnish top with chocolate pieces and shredded almonds.

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