Pumpkin puree souffle
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
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Step 7:
1. Bake the pumpkin in the oven until fully cooked, wrapped in foil. Cool, grind into a puree.
2. Melt the butter in a saucepan.
3. Without removing from the heat, gently add the flour. And now, stirring constantly, pour in the milk. Stir and set aside to cool
4. Separate the yolks from the whites. Transfer the yolks with pumpkin puree to the cooled milk mass.
5. Beat the whites into a strong foam and add to the total mass
6. Grease the portion forms with oil and sprinkle with cinnamon and sugar.
7. Lay out the finished mass.
8. Bake at 175 degrees for 15-25 minutes .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
