Cold Pumpkin Souffle

Recipe Ingredients

2		Unflavored gelatin
1/4 cup	59ml	Water
4		Eggs
2/3 cup	131g / 4.6oz	Sugar
1		Pumpkin - (1-lb)
1/4 cup	59ml	Rum
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground mace
1/4 teaspoon	1.3ml	Ground cloves
1 cup	237ml	Whipping cream - whipped
		Candied kumquats - (optional)

Recipe Instructions

Sprinkle gelatin over water to soften. Heat over low heat to dissolve gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and continue to beat until mixture is smooth and very thick. Stir in pumpkin, rum, cinnamon, ginger, mace and cloves. Blend in gelatin well and fold in whipped cream.

Oil 6-inch band of foil and place around outside edges of oiled 1 1/2-quart soufflee dish, oiled side in, to form standing collar. (Or use an oiled 2-quart fluted ring mold and do not add collar.)

Fill dish with pumpkin mixture and chill until set. Carefully remove foil collar and decorate top of soufflee with candied kumquats. Or dip fluted mold in hot water very quickly and turn out onto serving platter.

Serve with additional whipped cream, if desired.

Source:
Cooking Light, May 1995, page 71

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