Kapfensteiner Pumpkin Seed Soufflé with Cider Sauce

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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


    DIRECTIONS:
    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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