Match made in heaven here, with the cloud light delivery of two of our favorite cool weather taste Gingerbread and Pumpkin, and then crown this airy delight with a warm Bourbon Molasses Caramel well a little naughty at the Holidays, but make one for Santa, we know he would approve!

From the Kitchen of Terri Bergman

Gingerbread Pumpkin Soufflés with Bourbon Molasses Caramel

SERVES: 8-10
LEVEL: Rock Star! (a little advanced)

1 C Pumpkin, canned purée
10 Egg Whites
2 tsp Pummull Spice
1 tbsp Corn Starch
¾ C Sugar
¼ C Molasses
Dash Salt
½ C Milk

Mix together milk, cornstarch, spices, and 2 tbsp sugar. Whisk in a sauce pan, bring to low boil, whisk – thicken and set aside (a few minutes) Remove from heat and whisk in Pumpkin Purée.  Set aside to cool.

Set oven to 400 degrees, butter ramekins, coat with sugar, then place in a baking sheet, not touching.

Beat egg whites with dash of salt, using electric mixer until soft peaks.  Add remaining sugar a little at a time, until stiff, glossy peaks.

Fold eggs whites a little at a time, into cooled Gingerbread Pumpkin mixture. Keep adding but lightly until all whites are incorporated. Divide into ramekins, mounding to top.

Bake Soufflés until golden and puffy, 18-20 minutes. Serve immediately with Bourbon Molasses Caramel.

Bourbon Molasses Caramel Sauce:
¾ Cup Sugar
¼ Cup plus 2 TBLS water
3 Tbsp Bourbon
3 Tbsp Butter
2 Tbsp Molasses
Dash Salt

Bring sugar and 2 Tbsp Water to a boil in a small heavy saucepan over medium heat, stirring pan to dissolve sugars, do not stir. Keep swirling the pan until a golden caramel develops. Remove from heat and stir in remaining water, then bourbon, butter, molasses and salt dash. Return to low heat to simmer and completely dissolve and incorporate ingredients. Set aside and let cool slightly but keep warm.

This sauce moves a fabulous soufflé to the outer stratosphere of taste!

I like to add whipped cream to side service plate for Soufflé and finely sliced cranberries make a great garnish…ENJOY!

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