Pumpkin and Parmesan Soufflés

Serves 4

Preparation 1 hour

Pumpkin:

• 450g pumpkin flesh*
• 1 teaspoon salt
• 15g butter
• 2 good pinches grated nutmeg
• (*750g whole pumpkin is required to produce 450g of flesh)

Sauce:

• 25g butter
• 25g plain flour
• 200ml milk
• ½ teaspoon Dijon mustard
• 60g parmesan cheese
• 3 eggs, separated
• salt
• freshly ground black pepper

Oven: 190˚C / 375˚F/ Gas 5 pre-heated
1. Cut the prepared pumpkin into small chunks. Cook in boiling salted water for 15-20 minutes until tender. Drain thoroughly, then purée with the butter and nutmeg.
2. Melt the butter in a saucepan, add the flour and cook stirring continuously for 2-3 minutes. Remove the pan from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, whisking continuously.
3. Beat in the mustard, 50g of the cheese, the egg yolks and plenty of seasoning. Cool, then stir in the pumpkin purée.
4. Butter the mini cocottes well and sprinkle a little of the remaining cheese into each so that it coats the base and sides. For ease of handling stand them on a baking tray.
5. Beat the egg whites until they are very stiff. Using a metal spoon fold two spoonfuls of the whites into the sauce. When this is well mixed in fold in the remainder.
6. Spoon the mixture into the four cocottes, each should be almost full. (They can be chilled at this stage for baking later).
7. Bake for 20-25 minutes, until well risen and golden brown.
8. Serve immediately.
9. Bon Appétit!

Note
Complimented with parmesan cheese, the pumpkin gives a delicate colour and flavour to these individual soufflés.