Opryland Hotel Cold Pumpkin Soufflé
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 soufflé. Gently cover with powdered sugar
and garnish with julienne crystallized ginger.
Source: John Harding - Senior Sous Chef
~ I cried because I had no shoes, then I met a man who had no feet ~
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