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Cold Pumpkin Souffle Recipe
|Ginger brandy||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Teaspoon (1 Envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Grated orange peel||1 Teaspoon (Freshly Grated)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Chopped toasted walnuts/Pecans / almonds||1⁄2 Cup (8 tbs), crumbled|
|English toffee bar||1|
|Vanilla ice cream||1 Pint|
|Frozen orange juice concentrate||2 Tablespoon, thawed|
Serving size: Complete recipe
Calories 3582 Calories from Fat 1758
% Daily Value*
Total Fat 198 g304.4%
Saturated Fat 105.5 g527.4%
Trans Fat 0 g
Cholesterol 1303 mg
Sodium 785.4 mg32.7%
Total Carbohydrates 347 g115.6%
Dietary Fiber 24.2 g96.8%
Sugars 295.2 g
Protein 64 g127.3%
Vitamin A 1471.1% Vitamin C 51.8%
Calcium 108.1% Iron 61.9%
*Based on a 2000 Calorie diet
Pour brandy in top of double boiler.
Sprinkle with gelatin and set over simmering water.
Stir constantly until gelatin is completely dissolved.
Combine yolks and 1/2 cup sugar in medium bowl and beat until thick and pale yellow.
Blend in pumpkin, orange peel, cinnamon, ginger, mace and cloves.
Mix in dissolved gelatin.
Beat egg whites in medium bowl until soft peaks form.
Gradually add remaining sugar and beat until stiff and glossy.
Fold into pumpkin mixture, then fold in whipped cream.
Spoon into souffle dish and chill until set, at least 8 hours.