Pumpkin Seed Soufflé

For the pumpkin seed soufflé, cream butter, sugar and egg yolks, beat egg whites until stiff. Mix well pumpkin seeds and breadcrumbs and fold into the yolk mixture with the snow.

Grease the ramekins with butter, sprinkle with granulated sugar and fill 3/4 of the way up with the mixture. Poach in a water bath at 150°C degrees for about 20 minutes and then turn out the pumpkin seed soufflé.

Preparation Tip:

Serve the pumpkin seed soufflé with fruit puree.

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