PUMPKIN
Parmesan Souffles
A Fun, Thanksgiving Day Side To Make Your Table Look Fancy
Here’s the recipe, courtesy of Proudly Wisconsin Cheese!
Whether you’re doing it for the ‘gram or you’re doing it for your Gram, these Pumpkin Parmesan Souffles will really make your Thanksgiving table pop!
Melt 3 tablespoons butter, cubed in a large saucepan over medium heat. Add a finely chopped shallot and cook until it’s crisp-tender.
As you reduce the heat to medium low, whisk in 3 tablespoons flour and some salt until light brown.
After gradually whisking in ¾ cup of milk and some sage, bring to a boil; cook and whisk for 2 minutes.
Now, for the good stuff: Gradually stir in 1 cup parmesan until melted. Transfer to a large bowl.
Time to make this a souffle. After separating 4 eggs, beat the yolks lightly before adding 1/3 cup hot cheese sauce in. Once combined, return all to cheese sauce in bowl, whisking constantly.
Next, add 2/3 cup solid-packed pumpkin into cheese sauce until smooth. Cool completely, about 30 minutes.
Prep the oven, setting to 375°F. Grease eight 6-ounce souffle ramekins, dusting them with parmesan cheese, distributing cheese evenly on bottoms and sides. Place them on a 15 x 10-inch baking pan.
Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. With a rubber spatula, gently fold a quarter of the egg whites into the pumpkin mixture. Gently fold in the remaining whites.
Transfer to prepared ramekins. Bake for 18-22 minutes or until the tops are puffed and golden brown. Serve immediately.
Here’s Some Thanksgiving Cooking Tips From A Celebrity Chef!
Images courtesy of Adobe, Shutterstock and Wisconsin Cheese