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 Double Baked Cheese Souffle with Pumpkin Recipe
An airy, light and very delicate dish. Cheese souffle is a hot snack that is ideal for both a children's afternoon snack and a romantic dinner with a loved one. The presence of pumpkin and broccoli makes the dish very satisfying and healthy.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas, Special Food Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas, Special Food Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Peel the pumpkin and cut into cubes (115 gr.), break the broccoli into inflorescences. We send the vegetables to cook in lightly salted water for 10 minutes (until soft). Drain, rinse under cold water and strain again.
    Peel the pumpkin and cut into cubes (115 gr.), break the broccoli into inflorescences. We send the vegetables to cook in lightly salted water for 10 minutes (until soft). Drain, rinse under cold water and strain again.
  2. Add the milk to the vegetables and grind with a blender.
    Add the milk to the vegetables and grind with a blender.
  3. Melt the butter in a deep frying pan, add flour. Fry, stirring, for 30 seconds. Remove from the heat and pour in the vegetable puree. Add salt and pepper to taste. Put it back on the fire and bring to a boil. Cook, stirring constantly, until thickened. Remove from heat and cool slightly.
    Melt the butter in a deep frying pan, add flour. Fry, stirring, for 30 seconds. Remove from the heat and pour in the vegetable puree. Add salt and pepper to taste. Put it back on the fire and bring to a boil. Cook, stirring constantly, until thickened. Remove from heat and cool slightly.
  4. Grate the parmesan on a fine grater, and the cheddar cheese on a large one. Separate the whites from the yolks.
    Grate the parmesan on a fine grater, and the cheddar cheese on a large one. Separate the whites from the yolks.
  5. In the vegetable puree, add the yolks, cheddar cheese and part of the parmesan. Stir until smooth.
    In the vegetable puree, add the yolks, cheddar cheese and part of the parmesan. Stir until smooth.
  6. Whisk the egg whites to stable peaks and also add to the souffle. Mix gently.
    Whisk the egg whites to stable peaks and also add to the souffle. Mix gently.
  7. Brush the souffle molds with butter and sprinkle generously with the remaining Parmesan.
    Brush the souffle molds with butter and sprinkle generously with the remaining Parmesan.
  8. Divide the puree into the whipped whites. Place the molds on a baking sheet, adding hot water to them so that the water reaches the middle of the height of the molds. Preheat the oven to 180 degrees. Bake for 25-30 minutes until light golden brown.
    Divide the puree into the whipped whites. Place the molds on a baking sheet, adding hot water to them so that the water reaches the middle of the height of the molds. Preheat the oven to 180 degrees. Bake for 25-30 minutes until light golden brown.
  9. Remove the molds from the mold and let cool. Carefully remove the souffle from the molds and transfer to a larger baking dish. Preheat the oven to 200 degrees.
    Remove the molds from the mold and let cool. Carefully remove the souffle from the molds and transfer to a larger baking dish. Preheat the oven to 200 degrees.
  10. Mix mustard and cream and pour the resulting mixture on the souffle.
    Mix mustard and cream and pour the resulting mixture on the souffle.
  11. Place the souffle on a baking tray. Next, put the cherry tomatoes, garlic and the remaining pumpkin, sprinkle them with dried herbs and pour olive oil. Bake for 15-20 minutes until golden brown. Serve immediately to the table, still hot.Enjoy your meal!
    Place the souffle on a baking tray. Next, put the cherry tomatoes, garlic and the remaining pumpkin, sprinkle them with dried herbs and pour olive oil. Bake for 15-20 minutes until golden brown. Serve immediately to the table, still hot.Enjoy your meal!
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