Cooking Recipe Cold Pumpkin Souffle
Recipe Ingredients
Directions
Sprinkle gelatin over water to soften. Heat over low heat to dissolve
gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and
continue to beat until mixture is smooth and very thick. Stir in
pumpkin, rum, cinnamon, ginger, mace and cloves. Blend in gelatin
well and fold in whipped cream. Oil 6-inch band of foil and place
around outside edges of oiled 1 1/2-quart souffle dish, oiled side
in, to form standing collar. (Or use an oiled 2-quart fluted ring
mold and do not add collar.) Fill dish with pumpkin mixture and chill
until set. Carefully remove foil collar and decorate top of souffle
with candied kumquats. Or dip fluted mold in hot water very quickly
and turn out onto serving platter. Serve with additional whipped
cream, if desired.