Wednesday, September 28, 2011
Pumpkin Gruyere Souffle
Cut 1 Pie Pumpkin in half and and place it in a very large pot, fitted with a steamer basket and about 2" of water. Cook over simmering water for about 20-25 minutes or until meat is tender.
While the pumpkin is cooking do a little prep. Butter (all the way to the top) and sugar 8 individual souffle dishes. Place them on a sheet pan. Separate 3 Eggs, the whites into a bowl ready to beat and the yolks into a small dish for adding to the butter/flour mixture. Using a grater box, grate 1/2 Cup Gruyere Cheese. Preheat oven to 415F. To a medium bowl, scrape and mash the pumpkin, discard the skin.
Melt 4 Tbl of Butter over medium heat. Add 3 Tbl Flour and stir for about 1 minute. Gradually add 2/3 Cup of Milk, stirring to keep the mixture smooth. Cook for another minute until the mixture is thick. Remove from the heat. Add the egg yolks 1 at a time, beating well after each addition. Add grated gruyere and stir until it is smooth. Add about 1/4 tsp Freshly Ground Nutmeg. Add this to the pumpkin and stir until blended. Using a hand mixer, beat egg whites until stiff. Fold into the pumpkin mixture. Add mixture to the souffle dishes and bake for 20-25 minutes or until puffed up and set.
Use a strong spatula to transfer each souffle dish to a dinner plate. Warn your diners that the souffle and the dish are quite hot. Delicious served with your fall favorites!