Plenty: Vibrant Recipes from London's Ottolenghi
Recipe Review
friederike from Berlin,
Nope, I didn't like it at all. It rose beautifully, but flavourwise, it wasn't balanced at all - too sweet and too eggy. I think part of the problem is that both pumpkins and eggs are sweet by themselves, and that wasn't counteracted properly; furthermore, the flavours were too patchy, a little pumpkin here, just egg there. The pumpkin chunks were quite big, I think it would have worked better if the chunks were much smaller, perhaps even grated.
Edited after receiving feedback:
My husband actually made these souffles, and it turns out that he had crushed the pumpkin with a fork, but apparently missed the chunk that sat in my souffle. It's probably best to chop them in a kitchen machine anyway, as otherwise it'll be hard to cut the stringy pumpkin fibres. He thinks adding more cheese or perhaps something sour, like a little lemon juice or Worcestershire sauce, might to the trick to balance the flavour, and recommends seasoning the pumpkin well before adding it to the eggs.
Something else: his souffle dish wasn't greased properly at the edges, while mine was, and you could definitely see..
Comments
Zosia - 24th November 2012
It looks beautiful - it's a shame the flavour didn't match the appearance. I considered cheating and using canned pumpkin puree which is less sweet than roasted.......do you think that and increasing the goat cheese would help balance the flavours?
friederike - 24th November 2012
My husband actually just gave me feedback the moment I saw your comment. I have no idea about using pumpkin puree as I've never used it (I'm not American or Canadian :) ) - as long as you think it has the same texture like normal roasted and pureed pumpkin, I guess you can't go wrong. And yes, as you said, more goat's cheese might help, but don't use too much, it might add weight to the souffle (I never know if that's important in a souffle, but I imagine that it is). And add enough salt!
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