Recipe

Pumpkin Souffle With Candied Sage Recipe

Add Step-by-Step Photos	Class / All my dishes 9 months ago Although I am not much of a baker, I do enjoy a good souffle. If you just get the ratios down, you can tweak the recipe to make any kind of flavored delight you'd like. For the holidays, I like to make pumpkin souffle. The sage is strong though so use sparingly as a garnish.... More Prep:15m Cook:20m Servings:4	Class
	cheap elegant lowfat

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Ingredients

Souffle

6 Large Eggs (separated)

¾ Teaspoon cream of tartar

½ Cup sugar

¼ Teaspoon cinnamon

¼ Teaspoon nutmeg

½ Cup canned pumpkin (plain)

Butter and sugar for dusting

Candied sage

1 Egg White

A pinch of salt

Super fine sugar (can be made by putting regular granulated sugar into a food processor for 2 minutes)

Sage leaves

Directions

For Souffle: Preheat oven to 375 degrees Fahrenheit

Brush ramekins with butter then coat with sugar. Tap out excess sugar.

With a stand mixer or an electric hand mixer, beat the egg whites and cream of tartar together until foamy in a large bowl. Then, gradually add sugar in installments and continue to beat egg whites until white, glossy and able to hold a soft peak.

In another bowl, beat the egg yolks, cinnamon and nutmeg together until thick and light yellow in color.

Mix the canned pumpkin into the egg yolk mixture until thoroughly combined.

Gently fold the egg yolk mixture into the beaten egg whites in installments, careful not to deflate the egg white foam.

Fill prepared ramekins to within ½” - ¼” of the top

Bake in a water bath (< optional but does make for a creamier product) for 15-20 minutes (do not open the oven door for at least the first 15 minutes!). Garnish with Candied Sage.

For Candied Sage: Lightly beat the egg white with a pinch of salt

Thinly coat the sage leaves with the egg white and pass the leaves through the sugar until thoroughly coated

Allow to dry on a cooling rack for about an hour or until hard

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