Nadine Jansen At Pool

Blowing

It 's time pumpkin and it will be for several months.

So it's time to have fun also started with the various recipes.

This is a recipe for me, very critical, because the breath or bowl or souffle or as we call it is not an exact science, much depends on the liquid containing the pumpkin and also how big are the eggs and especially taste Pumpkin.

The pumpkins are a little experience 'as melons, if you happen to be having to buy whole may reserve surprises in the taste, or does not know a thing or worse still have a taste that just does not reflect the dictates of the pumpkin cake that is used for example for a nice cream of pumpkin for the filling ravioli.

In this case, the pumpkin was good, though a bit 'and not so yellowish orange, but it's a squash that grows as a little girl, not big ones like Halloween, so maybe it's that too ... I do not know. Cross-reference the answers to questions landowners who knows more than me.

In reality this is blown very simple, the ingredients are as follows:

200 grams of sauce

300 grams of cooked pumpkin in the oven (categorical)

1 large egg

parmesan cheese as you like

little salt

Make the sauce, making toast with butter a 30 grams of flour, add salt and nutmeg, then 200 grams of milk, turn on the heat until it thickens.

The pumpkin should be cooked in the oven, with or without the skin, of course if you do go after with the skin removed.

Once frullatela soft, add the white sauce, red egg, Parmesan cheese and salt (possibly taste) if you like you can still add a bit 'of nutmeg.

Whip the egg white and gently incorporate it in the end.

Butter a mold or individual molds, then distributed the bread crumbs on the bottom and sides of the mold, pour the mixture into the mold. And cook the first 20 minutes in a water bath at 180 °, then no water bath for other always 15/20 to 180.

processed when it is a bit 'warm and served with a sauce or anchovy taleggio.