Chilled Pumpkin Souffle

Name: Chilled Pumpkin Souffle
Ingredients: 8 oz / 230 g cooked, mashed pumpkin; 4 eggs, lightly beaten; 4 oz / 110 g caster sugar; 4 cloves; ¼ tsp ground mace or grated nutmeg; ¼ tsp ground mace or grated nutmeg; ½ tsp ground ginger; ½ tsp ground cinnamon; toasted chopped nuts or crystallized fruit, to decorate (optional); toasted chopped nuts or crystallized fruit, to decorate (optional); ½ pt / 280 ml double cream; ¼ tsp ground cloves; 3 leaves gelatine or 3 tsp powdered gelatine; 3 leaves gelatine or 3 tsp powdered gelatine; ½ pt / 280 ml milk; 1 cinnamon stick; 4 tbsp white rum or kirsch; 4 tbsp white rum or kirsch

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

3 leaves gelatine or 3 tsp powdered gelatine
4 tbsp white

Dessert
Gluten-free

Method

Put the gelatine and liqueur in a small bowl set over a pan of hot water, and leave to soften. Make a custard by scalding the milk with the cinnamon stick and whole cloves, then stirring in the sugar, and pouring it over the eggs, stirring continuously. Strain the custard into a clean saucepan, and cook it very gently, without letting it boil, until it thickens enough to coat the back of a wood