Pumpkin and Paprika Soufflé with Burrata Cream
Category: Appetizers
Servings: 4
This elegant and velvety pumpkin and paprika soufflé is a delightful dish to serve as an appetizer, perfect for cozy dinners or festive occasions. The combination of earthy pumpkin and smoky paprika creates a rich, flavorful base, while the creamy burrata topping adds a luxurious, indulgent touch. This dish is sure to impress your guests with its delicate texture and balanced flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin (peeled and cubed) | 450g |
| Butter (divided) | 55g + 20g |
| All-purpose Flour | 80g |
| Whole Milk | 320g |
| Grana Padano DOP (grated) | 100g |
| Eggs (separated) | 150g (about 4 eggs) |
| Paprika | to taste |
| Burrata (for the cream) | 200g |
| Grana Padano DOP (for greasing) | 50g |
Instructions:
Step 1: Preparing the Pumpkin
-
Begin by preparing the pumpkin. Cut it into thick slices, remove the seeds and fibrous strands, and then bake the pumpkin slices in the oven at 180°C (350°F) for about 30 minutes until tender.
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Once cooked, remove the pumpkin from the oven and separate the flesh from the skin. Use a potato masher or food processor to mash the pumpkin into a smooth purée. Set it aside, keeping it warm.
Step 2: Making the Base Mixture
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In a small saucepan, melt 55g of butter over low heat. Slowly add the warm milk, stirring continuously to incorporate. Once combined, add the egg yolks, one at a time, mixing thoroughly after each addition.
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Once the egg yolks are incorporated, add the grated Grana Padano DOP and continue mixing until the cheese is melted and smooth. Turn off the heat and set the mixture aside to cool slightly.
Step 3: Preparing the Egg Whites
- In a separate bowl, whisk the egg whites until stiff peaks form using an electric mixer. This step will give your soufflé its airy, light texture once baked.
Step 4: Assembling the Soufflé
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Preheat your oven to 170°C (340°F) in steam mode with low humidity, and butter four 250ml (8oz) ramekins. Dust the inside of each ramekin with the grated Grana Padano to ensure the soufflé rises evenly.
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Gently fold the mashed pumpkin and paprika into the cooled cheese mixture. Carefully incorporate the whipped egg whites into the mixture, making sure to keep the batter light and fluffy.
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Divide the mixture evenly among the prepared ramekins. Smooth the tops with a spatula, and make sure not to fill them more than three-quarters full to give the soufflé room to rise.
Step 5: Baking the Soufflé
- Bake the soufflés in the preheated oven for about 30 minutes. The soufflés are done when they have risen and turned golden brown on top.
Step 6: Preparing the Burrata Cream
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While the soufflés are baking, prepare the burrata cream. In a blender or food processor, place the burrata cheese cut into small pieces. Add 2-3 tablespoons of its own liquid to help create a smooth cream. Blend until the mixture is silky and well-combined.
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Once the soufflés are baked and ready to serve, spoon a dollop of the burrata cream on top of each soufflé just before serving.
Serving Suggestion:
Serve these soufflés immediately after baking, paired with the smooth, creamy burrata topping. The contrast of the fluffy soufflé and the rich cream makes for a perfect combination of textures. This dish works wonderfully as an appetizer for a special meal, and it pairs beautifully with a crisp white wine or light sparkling beverage.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 15g |
| Carbohydrates | 32g |
| Fat | 22g |
| Saturated Fat | 13g |
| Fiber | 3g |
| Sugars | 6g |
| Sodium | 330mg |
This Pumpkin and Paprika Soufflé with Burrata Cream offers a sophisticated balance of flavors and textures that are perfect for any occasion. With its creamy, cheesy filling and a luscious topping of burrata, it’s a showstopper that is sure to leave a lasting impression!
