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 |