This Pumpkin Carrot Soufflé with Mimolette Cheese will make you love Autumn. You can make it a family size soufflé but also in individual portions using small soufflé tins.

Pumpkin and Carrot Soufflé

First of all, here is the list of the different ingredients you will need to prepare the Pumpkin Carrot Soufflé with Mimolette Cheese that serves 4

  • 450 g of pumpkin and carrot puree
  • 3 Free Range eggs
  • 1 tablespoon finely chopped and lightly browned shallots
  • 60 g Mimolette cheese or other cheese you like
  • 3 tablespoons heavy cream
  • 60 g flour, sifted
  • 1 large knob of butter
  • Salt and pepper from the mill

Now, here are the few steps you will have to follow to make the Pumpkin Carrot Soufflé with Mimolette Cheese with a preparation of 20 minutes and a cooking time of 30 minutes

First, preheat the oven to 210 ° C.

To make your puree, cook 1 nice slice of pumpkin and 3 carrots, peeled and cut into cubes. Cook for about 20 minutes. Then mash well your vegetables without adding the cooking water. Meanwhile, grate the cheese.

Break the eggs, reserve the whites, put the yolks in a bowl and mix with the crème fraîche. Add the flour, salt and pepper, then the shallots. Mix again. Add the mash and cheese and mix well.

Whip the egg whites until stiff and then gently incorporate them into the preparation using a soft spatula.

Butter and flour a soufflé mold or 8 ramekins. Pour the preparation and bake for 10 minutes at 210 °C, then lower the temperature to 180 °C. Continue cooking for 5 minutes for the ramekins or 15 minutes for the soufflé mold.

Serve immediately and Bon Appetite.

Pumpkin and Carrot Soufflé

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