Great Chef Daniel Bonnot

Witches’ Cauldron Soufflé
Daniel Bonnot
Bizou
New Orleans LA

Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere.

Serves 4

4 baby pumpkins
2 cups water
1 cup brown sugar
4 ounces (1 stick) unsalted butter
6 egg whites
2 egg yolks
1/2 teaspoon salt
20 mint leaves, minced
3 ounces strawberry puree

Cut the top off the pumpkins. Scoop out and discard the seeds. Scoop out as much of the pulp as possible without breaking through the skin, reserving the pulp. Trim the opening at the top so that the pumpkin bowl is as straight up on the sides as possible. Trim any meat from the top lid and reserve the top for garnish.

Take all of the meat and pulp scooped out and place in a saucepan with the water and 1/3 cup of the brown sugar over high heat. Cook for 30 minutes, mashing up the pulp: try to draw out as much water as possible. Drain and let cool. Drain again if necessary.

Coat the insides of the pumpkins with butter and dust with 1/3 cup of the brown sugar, pouring out any excess.

In a clean copper bowl, whisk the egg whites until soft peaks form. Add the salt and continue whisking until stiff.

Preheat the oven to 375° F. Line a baking sheet with parchment paper. Lightly butter the parchment. Place the cooked pumpkin puree in a bowl and stir in the remaining brown sugar, mint, and egg yolk. Fold in half a cup of the beaten egg whites to lighten the mixture. Fold the pumpkin mixture into the remaining egg whites. Spoon the souffle mixture into the pumpkin, letting it mound at the top. Put the pumpkins on the prepared baking sheet and bake for 10 minutes.

To serve: Remove the pumpkins from the oven and place on dessert plates. Place a lid on each plate, leaning the lids against the pumpkins. Place the strawberry puree in a squeeze bottle and drizzle over the plates around the pumpkins.