By Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa I hope you enjoy making the ‘Pumpkin Souffle’ as it is delicate and light, but has the creaminess of the pumpkin flavour coming through at the same time.
Executive Head Chef Andrew Soddy has a rich background of experience, including The Dorchester Hotel, Park Lane, where he worked his way up to sous chef and cooked for the Queen and family at a state function – as well as being chef to the Sultan of Brunei when he stayed in the capital.
For the dishes
25g unsalted butter, for greasing
For the crème patisserie
2 tbsp plain flour
2 tsp caster sugar
1/2 tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
50g pumpkin puree
For the egg whites
6 medium egg whites
85g caster sugar
Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, apply a second coat as before.
For the crème patisserie, mix the flour, sugar and cornflour. Put the egg yolk and whole egg into a bowl, stir, then, beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
Pour the milk and cream into a pan and bring the boil. Remove from the heat. Add the pumpkin puree and beat until it is smooth. Leave until cold, beating occasionally with a wire whisk.
Heat oven to 190 degrees. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
Mix crème patisserie in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
So the mixture won’t stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger, then bake the soufflés for 15-17 mins.
The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.