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Opryland Hotel Cold Pumpkin Souffle


COLD PUMPKIN SOUFFLE
Opryland Hotel Recipe

2 cups pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 quart heavy whipping cream
1 1/2 cups powdered sugar
1 1/4 ounce package unflavored gelatin, dissolved and bloomed for 5 minutes in 1/4 c cold water

Combine first 5 ingredients in mixing bowl. Whip cream and gradually incorporate powdered sugar. Whip to stiff peaks. Fold sweetened whipped cream into pumpkin mixture. Mix in dissolved gelatin. Measure 2 1/2 inch collars of aluminum foil or parchment paper around ramekins. Secure with tape. Fill ramekins to top of collar. Smooth with spatula. Chill 3 to 4 hours. Remove collar using hot knife around top of soufflé. Gently cover with powdered sugar and garnish with julienne crystallized ginger.

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