Here’s a new original recipe idea to sublimate your food-wine pairings with our Pumpkin Soufflé 🎃 to pair with a 2018 Petit Cochonnet Syrah.
– A nice sized pumpkin
– 1/2 onion
– 1 shallot
– 3 tablespoons flour
– 4 eggs
– 25 g of butter
– 2 teaspoons of cornflour
Step 1 : Brown the onions and shallots in butter
2nd step : Add the pumpkin cut into large cubes that have previously removed the skin. Then cook while adding water.
Step 3: Melt the butter in a saucepan, add the flour and cook for about 3 minutes. Then remove from heat and add the egg yolks.
Step 4: Reduce the pumpkin puree with a mixer, then add them to the flour + eggs preparation.
Step 5: Beat the egg whites with a very firm texture, then add them gently to the rest of the preparation so as not to break them.
Step 6: Add chives, salt, pepper and cornflour. Pour into a dish or small ramekins, then put in the oven at 200 ° C (thermostat 6/7) for about 30 minutes (or 20 so small ramekins).
Serve immediately with salad seasoned with walnut oil.