Pumpkin Seed Soufflé

For the pumpkin seed soufflé, cream butter, sugar and yolks, beat egg whites until stiff, mix pumpkin seeds and breadcrumbs and fold into the yolk mixture with the snow.

Soufflé molds grease with butter and sprinkle with sugar and fill the mass 3/4 high. Poach the pumpkin seed soufflé in a bain-marie for about 20 minutes and then turn out.

Preparation Tip:

Serve the pumpkin seed soufflé with raspberry puree!

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