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SOUFFLES,
TRIFLES & MISC. DESSERTS:
Chilled Pumpkin Souffle
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Chilled
Pumpkin Souffle |
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Great November
treat...
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1
envelope |
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plain gelatin |
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¼
cup |
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rum |
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4
large |
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eggs |
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2/3
cup |
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granulated sugar |
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1
cup |
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canned pumpkin |
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½
tsp |
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ground cinnamon |
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½
tsp |
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ground ginger |
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¼
tsp |
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ground mace |
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¼
tsp |
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ground cloves |
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1
cup |
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heavy whipping cream |
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sweetened whipped cream |
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salted toasted pecans |
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1 |
In top of
double boiler, sprinkle gelatin over rum to
soften. Set over simmering water until gelatin
is completely dissolved. |
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2 |
Beat eggs
thoroughly, gradually adding sugar. Beat until
smooth and thick. Stir in pumpkin, seasonings,
rum and gelatin. |
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3 |
Whip cream;
fold into pumpkin mixture. |
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4 |
Fill 1 quart
souffle dish or individual souffle dishes with
mixture; chill until set. |
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5 |
Serve
garnished with sweetened whipped cream and
salted toasted pecans. |
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Servings: 4
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