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Cold Pumpkin Souffle

Dessert.Master's picture
Cold Pumpkin Souffle is an amazingly delicious mouth watering dessert recipe. Serve it at your dinner party; I bet you will have a huge fan following for this one!
Ingredients
  Ginger brandy 1⁄4 Cup (4 tbs)
  Unflavored gelatin 2 Teaspoon (1 Envelope)
  Egg yolks 4
  Sugar 2⁄3 Cup (10.67 tbs)
  Canned pumpkin 16 Ounce (1 Can)
  Grated orange peel 1 Teaspoon (Freshly Grated)
  Cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Egg whites 4
  Whipping cream 1 Cup (16 tbs), whipped
  Chopped toasted walnuts/Pecans / almonds 1⁄2 Cup (8 tbs), crumbled
  English toffee bar 1
  Vanilla ice cream 1 Pint
  Frozen orange juice concentrate 2 Tablespoon, thawed
Directions

Oil 6-inch-wide band of waxed paper and tie around 1-quart souffle dish to form collar extending about 2 inches above rim.
Pour brandy in top of double boiler.
Sprinkle with gelatin and set over simmering water.
Stir constantly until gelatin is completely dissolved.
Combine yolks and 1/2 cup sugar in medium bowl and beat until thick and pale yellow.
Blend in pumpkin, orange peel, cinnamon, ginger, mace and cloves.
Mix in dissolved gelatin.
Beat egg whites in medium bowl until soft peaks form.
Gradually add remaining sugar and beat until stiff and glossy.
Fold into pumpkin mixture, then fold in whipped cream.
Spoon into souffle dish and chill until set, at least 8 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Vegetable

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