Pumpkin soufflés are delicious side dishes made with pumpkin flesh, buffalo ricotta, and Grana Padano cheese. Fragrant with sage, rosemary, and nutmeg, the soufflés are baked in the oven and turn out soft and flavorful. An explosion of autumn flavor to be enjoyed warm alongside meat or fish main courses.
Cut the pumpkin flesh into pieces, place it in a baking dish with sage and rosemary, and bake it in the oven.
Blend it and add ricotta, egg yolks, grated cheese, a pinch of nutmeg, salt, pepper, and whipped egg whites.
Pour the mixture into portion molds and cook them in a bain-marie in a medium oven for 30-35 minutes.
Soufflé Molds
Blender
Store pumpkin soufflés in the refrigerator for up to 2 days.
This side dish is ideal to prepare during the autumn season.
Italia
| Energy (kcal) | 137.93 |
| Carbohydrates (g) | 2.57 |
| of which Sugars (g) | 2.21 |
| Fat (g) | 10.11 |
| of which Saturates (g) | 5.85 |
| Protein (g) | 9.16 |
| Fiber (g) | 0.18 |
| Sale (g) | 0.17 |
