Pumpkin and parmesan soufflés

Method

1. Pre-heat oven to 180°C
2. Brush four 1-cup soufflé dishes with melted butter and line with breadcrumbs. Shake out excess crumbs. Refrigerate the soufflé bowls and remove 10 minutes before use.
3. Melt the salted butter in a saucepan. Stir in the flour over medium heat until the mixture goes a sandy colour. To ensure no lumps, quickly stir or whisk in the milk over medium heat in three batches. Stir for three minutes once all milk is added. Remove from heat and cool for 5 minutes.
4. Fold in egg yolks, pumpkin, cheese, nutmeg, salt and pepper. Whisk the egg whites until light and fluffy, not firm peaks.
5. Fold in 1 large tablespoon of the egg whites into the warm pumpkin mixture and then fold in the rest of the whites. Do this gently to avoid losing the trapped air in the egg whites. Spoon equal amounts into the soufflé dishes and cook for 18–20 minutes or until firm to touch and browned on top.
6. Serve immediately with a dressed mache or green salad and the sour cream on the side. To use the sour cream, break open the top of the soufflé with a spoon and drop the sour cream inside.

These souffles are fabulous twice cooked too!

1. Make the soufflés as above and let cool – lift out of mould when ready to handle and let cool before refrigerating; this is best done the day before use.
2. Place soufflés on an oiled baking tray, top with 1 tablespoon sour cream and sprinkle with 1 teaspoon of finely grated parmesan cheese and ground black pepper to taste.
3. Cook at 180°C for 7–8 minutes or until the cream has melted and cheese is starting to brown. Serve on individual plates with a little salad of micro leaves or regular leaves dressed with a drizzle of olive oil and a sprinkle of ground black pepper.