Pumpkin Beignets Soufflés with Bourbon Honey Sabayon


Preparation info

  • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 75 g (3 oz) sultanas
  • 5 tablespoons bourbon
  • 450 g (1 lb) pumpkin, peeled and cut into chunks
  • 50 g (2 oz) unsalted butter, melted
  • 4 tablespoons caster sugar
  • 120 g ( oz) self-raising flour, sifted
  • Grated zest of ½ orange
  • 2 free range eggs, separated
  • ½ teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • Vegetable oil for deep-frying

For the Sabayon

  • 3 free range egg yolks
  • 4 tablespoons honey
  • 5 tablespoons bourbon
  • 2 tablespoons water
  • 4 tablespoons orange juice


Preheat the oven to 200°C/400°F/gas mark 6. Soak the sultanas in the bourbon for up to 1 hour, then drain well and dry them.

Place the pumpkin on a large piece of foil, pour over the melted butter and seal up the foil. Place in the oven for 30 minutes or until soft, then transfer to a bowl and mash to a smooth purée. Add half the sugar, the flour, orange zest, soaked sultanas, egg yolks, allspice and half the cinnamon and mix well. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the pumpkin mixture.

Mix the remaining sugar and cinnamon together and set aside. Heat the vegetable oil in a saucepan or a deep-fat fryer to 180°C/350°F. Using a dessertspoon, drop spoonfuls of the mixture into the oil and fry until crisp and golden. Drain the beignets on kitchen paper, then toss with the sugar and cinnamon mixture. Keep warm.

For the sabayon, place all the ingredients in a bowl set over a pan of simmering water, ensuring that the base of the bowl does not touch the water. Whisk continuously until light and fluffy and doubled in volume; the mixture should be thick. Serve immediately, with the beignets.