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Pumpkin and Paprika Soufflé with Burrata Cream

17/11/2023

Here is the recipe for a Pumpkin and Paprika Soufflé with Burrata Cream, a dish that combines the sweetness of pumpkin with the smoky flavor of paprika and the creaminess of burrata. A delight for the palate and a feast for the eyes.

Ingredients

  • 400g of cleaned pumpkin
  • 30g of butter plus a little extra for greasing the ramekins
  • 30g of flour
  • 250ml of milk
  • 4 large eggs (yolks separated from the whites)
  • 1 teaspoon of smoked paprika
  • Salt and pepper to taste
  • Grated nutmeg (optional)
  • Butter for greasing the ramekins
  • Breadcrumbs for dusting the ramekins
  • 150g of burrata

Preparation

  1. Begin by preheating the oven to 190°C and greasing the ramekins with butter; then coat them with breadcrumbs, making sure to cover all sides well.

  2. Cut the pumpkin into pieces and bake or steam it until it becomes soft. Then puree it with a blender or potato masher.

  3. Melt the 30g of butter in a saucepan, add the flour and mix well. Cook for about 2 minutes to slightly toast the roux.

  4. Gradually pour in the milk, stirring constantly to avoid lumps, until a smooth bechamel sauce is formed. Cook for another 2-3 minutes.

  5. Remove from heat and let it cool slightly. Incorporate the egg yolks one at a time, then add the pumpkin puree, paprika, nutmeg, salt, and pepper.

  6. In a separate bowl, beat the egg whites to stiff peaks with a pinch of salt.

  7. Gently fold the beaten whites into the pumpkin mixture to have a fluffy and airy batter.

  8. Fill the ramekins with the mixture without reaching the rim to allow the soufflé to rise.

  9. Bake in the oven for about 15-20 minutes, or until the soufflés are puffed up and golden brown. It is important not to open the oven during baking.

  10. While the soufflés are in the oven, work the burrata with a bit of cream or milk to obtain a smooth and velvety cream. Add a sprinkle of paprika if desired.

  11. Serve the soufflés immediately after taking them out of the oven, accompanied by the burrata cream.

Interesting Facts

The Soufflé, which in French means “blown”, is an elegant and refined dish, owing its light texture to the inclusion of beaten egg whites. The challenge in making a soufflé is to maintain its soft and alveolated structure; therefore, remember to serve it as soon as it comes out of the oven, as it tends to deflate quickly.

Enjoy your meal!

Pumpkin and Paprika Soufflé with Burrata Cream