Yes, is true, I photographed directly in the oven because I was afraid of collapsing,
is true is a bit charred on the surface, it is true
the container is wrong, it is true
could get more, but
... this is my first souffle and is delicious!
SOUFFLE 'PUMPKIN
180 ml milk 25 g flour 25 g butter
80 gr parmesan pumpkin
onion 2 eggs salt, pepper, nutmeg
(serves two)
Prepare the sauce by heating the milk with salt, pepper and nutmeg, melt butter and add the flour. Then mixed with the roux let cool to warm milk (still hot cold, never warm or hot frdoo frdoo), puts on the heat and cook, is much removed from the heat and left to bleed a few minutes you add the egg yolks one at a time, and grated Parmesan cheese the pumpkin puree and onion previously boiled (I used the MO) and go through. For the amount of pumpkin I went to the eye, the next time and mean weight. Beat the egg whites until stiff add a tablespoon to the mixture to soften it, then the rest of egg whites, incorporating bottom-up, imbuirrare blocker and pass it with the bread crumbs, then pour the coposto, go on the edges and a coltellobagnato Bake at 140 by raising the temperature up to 180-200 as it grows. For these doses about 40 minutes of cooking, doubling at least one hour.
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