Baked Pumpkin and Apple Souffle
Fold the beaten white into a mixture that is barely warm, never hot, and fold rather than stir — spatula down through the middle, up and over. That single move separates a porous soufflé from dense pumpkin porridge; in hot purée the air bubbles collapse within half a minute and nothing rises.
The base is pumpkin stewed soft in milk and thickened with semolina, the coarse wheat grain sold in the US as farina or Cream of Wheat. Give it the full 8–10 minutes over low heat; undercooked, it leaves a raw floury taste that neither the sugar syrup nor the cream will hide. The grated apple goes in last, with the white — cooked alongside the pumpkin it would lose its fresh scent entirely. Note that 100 g of pumpkin, about 3½ oz or a cup of cubes, makes a single serving, so multiply freely.
Two details
- Fill the dish no more than three-quarters; the soufflé climbs and will spill over.
- Use a sweet dessert squash such as butternut or kabocha. Field pumpkins are watery and need twice as long to stew down.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Finely chop the pumpkin and stew it with the milk.
When the pumpkin is soft, add the semolina, stir, and keep it over low heat for 8-10 minutes.
Cool slightly and mix in the egg yolk, the sugar syrup, and the salt solution.
Add the grated apple and the egg white beaten to a foam.
Spoon the mass into a bowl or dish greased with butter, drizzle cream over the top, and bake in the oven.
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