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Witches’ Cauldron Soufflé

Tuesday, October 13th, 2009

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 [...]

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Tags: Baby Pumpkins, Baking Sheet, Beaten Egg Whites, Bizou, Blood Red, Bonnot, Bowl Whisk, Cauldrons, Cooked Pumpkin, Copper Bowl, Cup Brown Sugar, Dessert Plates, Dim The Lights, Egg Yolk, Egg Yolks, Parchment Paper, Pumpkin Puree, Squeeze Bottle, Strawberry Puree, Teaspoon Salt
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