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Serves 4
INGREDIENTS:
1 medium pumpkin, peeled, deseeded and cut into 1/4 inch chunks
5 large cloves elephant garlic, skins on
1 tsp. salt
1 tsp. black pepper
2 tbsp. whipping cream
1 oz. Gouda cheese, crumbled
4 large egg yolks, beaten
4 large egg whites, beaten until stiff
1/2 oz. margarine, melted
1 tbsp. all-purpose flour, sifted
1/2 cup whole milk
METHOD:
Preheat oven to 350 F (180 C). Put pumpkin chunks on a cookie sheet and bake for 25 minutes until cooked. Add garlic cloves about 10 minutes before cooking time is complete.
Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk and cream until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.
Remove pumpkin and garlic from oven. Using a food processor, combine pumpkin and garlic. Add turmeric, salt, black pepper, half of the Gouda cheese and egg yolks. Beat until smooth.
Fold in the egg whites until smooth. Pour pumpkin mixture into a greased soufflé dish. Crumble over remaining Gouda cheese. Bake for 20 minutes until golden on top. Serve hot with a selection of choice vegetables for a family reunion or party with friends.
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