Pumpkin and Gorgonzola Soufflé

Name: Pumpkin and Gorgonzola Soufflé
Total time: 1 h
Yield: 2 servings
Cuisine: Italian Cuisine
Ingredients: 200 g Pumpkin; 60 g Blue Cheese; 40 ml Milk; 1 pcs Chicken Eggs; 50 g Wheat Flour; Butter; Nutmeg; Salt

Pumpkin and Gorgonzola soufflé – recipe with photos, Italian cuisine

Cooking Time:
1 hour Recipe Yield:
2 servings Difficulty:
Medium recipe

Pumpkin and Gorgonzola souffle - a recipe for Italian cuisine, tender and airy pumpkin soufflé. Gorgonzola goes very well with sweet pumpkin, making the soufflé richer and more savory.

Recipe Ingredients

Pumpkin 200 g

Blue Cheese 60 g

Milk 40 ml

Chicken Eggs 1 pcs

Wheat Flour 50 g

Butter

Nutmeg

Salt

Cooking Recipe

The recipe for pumpkin and gorgonzola soufflé is very simple. Bake the pumpkin in the oven, and then prepare the baked pumpkin puree. Pour milk over Gorgonzola and melt in a water bath or over very low heat.

Separate the egg yolk from the white. Beat the egg white with a pinch of salt until stiff peaks form. Mix melted gorgonzola with pumpkin puree and yolk.

Add flour, nutmeg to the mixture and stir. Add the whipped whites and gently mix with a spoon from bottom to top.

Grease the soufflé molds with butter and add the pumpkin mixture. Bake souffle in an oven preheated to 180°C (355°F) for 30 minutes.

Italian Cuisine

Main Dishes

Recipes for Halloween

Vegetarianism

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