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Delicious Pumpkin Seed Oil Recipes
Kapfensteiner Pumpkin Seed Soufflé with Cider Sauce

Ingredients

SOUFFLÉ
30 g butter
20 g icing sugar
2 egg yolks
55 g finely ground Pumpkin Seeds
40 g white bread soaked in milk
drained and mashed
40 g peeled
coarsely grated apples
vanilla pod
lemon zest
a little rum
6 g wheat starch
2 egg whites
10 g granulated sugar
CIDER SAUCE
1/4 litre cider
100 g sugar
1/8 litre single cream
1/8 litre milk
2 egg yolks
10 g custard powder or cornflour

Instructions

SOUFFLÉ
Mix together butter and icing sugar until foamy.
Add the egg yolks and beat again.
Mix in the pumpkin seeds, soaked white bread, apples, vanilla pod seeds, lemon zest and rum.
Take it in turns to fold in the stiffly beaten egg white and cornflour.
Grease the little soufflé dishes and sprinkle with breadcrumbs.
Fill them two thirds with the mixture and bake bain-marie at 180 °C for ca. 20 minutes.
Serve with cider sauce.
CIDER SAUCE
Bring the cider and sugar to the boil.
Mix together the single cream, milk, egg yolks and custard powder (or cornflour).
Remove the boiling cider from the flame and stir in the egg and milk mixture.
Put back on the stove and leave to cook for 1-2 minutes.

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