Pumpkin and White Chocolate Souffle

Outstanding!  The flavor combination of white chocolate and pumpkin is superb!  This is a very nice fall season recipe.  Souffle for dessert is very easy to make and so very stylish.  I posted a very nice bleu cheese souffle in my blog a few months ago.  This dessert souffle needs no accompanying sauce.
     Recipe:  Roast a six ounce piece of pumpkin in a 325 degree oven till it is cooked soft.
     Remove the pumpkin from the oven and let it cool.
     Trim off all of the rind and caramelized flesh from the roasted pumpkin.
     Very fine chop the pumpkin flesh.
     Cook the pumpkin flesh in a little bit of water over medium heat in a sauce pot.
     Add a pinch each of allspice, cinnamon, sea salt and nutmeg.
     Add a dab of dark bead molasses.
     Add a few pinches of sugar.
     Add a generous splash of brandy.
     Reduce the puree slightly.
     Add a generous splash of cream.
     Reduce the heat to medium low.
     When the pumpkin puree reduces to a medium sauce consistency and is barely bubbling, press the pumpkin puree through a fine strainer.
     Return the pumpkin puree to the medium low heat.
     Add couple small pieces of  bakers white chocolate.
     Stir constantly so the chocolate does not break.
     Separate two eggs.
     Mix a little bit of cream with the two egg yokes.
     When the white chocolate becomes thoroughly mixed into the puree, stir in the egg yoke and cream mixture.
     As soon as the egg yokes start to bind and thicken the puree, remove the pan from the heat and transfer the mixture to a bowl to cool to room temperature.
     Whisk the two egg whites until stiff peaks are formed.
     Gently fold the egg whites into the pumpkin and white chocolate mixture.
     Very lightly grease a souffle cup with unsalted butter.
     Pour the souffle mixture into the souffle cup.
     Put the souffle cup on a baking pan and place it in a 375 degree oven.
     DO NOT DISTURB!  Don't open the oven door excessively.  It takes 15 to 20 minutes for a souffle to bake.
     When a light crust is formed on the puffed up souffle, remove it from the oven and place it on a plate that has powdered sugar and cinnamon sprinkled on it.
     The center of a souffle should be moist.  The crust should have a soft cake like texture.
     Most souffles require a thin bechamel sauce made with roux, but there is enough starch in pumpkin to give the same effect.  The flavor and texture of this souffle is exceptionally good!  The very light texture and the strong flavors of pumpkin and white chocolate are so well matched.  This souffle is light as a feather.  Yum! ... Shawna