Opryland Hotel Cold Pumpkin Souffl�

2 c pumpkin puree

1 t cinnamon

1/2 t ginger

1/4 t cloves

1/2 t salt

1 qt heavy whipping cream

1 1/2 c powdered sugar

1 1/4oz pkg unflavored gelatin, dissolved and bloomed for 5 minutes in 1/4 c cold water

Combine first 5 ingredients in mixing bowl. Whip cream and gradually incorporate powdered sugar. Whip to stiff peaks. Fold sweetened whipped cream into pumpkin mixture. Mix in dissolved gelatin. Measure 2 1/2- inch collars of aluminum foil or parchment paper around ramekins. Secure with tape. Fill ramekins to top of collar. Smooth with spatula. Chill 3 to 4 hours. Remove collar using hot knife around top of souffl�. Gently cover with powdered sugar and garnish with julienne crystallized ginger.

Source: John Harding - Senior Sous Chef