chefsdreams
Attractive To Bees
this is a short follow up on the now 'world famous' roasted acorn squash cream soup.
having several extra acorns lying around i needed to try something and this is what i did:
first, as with the last batch, i roasted the little beauties (refer to previous post for my indoor roasting technique)
next, i scooped them out and put the flesh in a bowl. into the bowl i added 2 eggs, 1/2 cup heavy cream, salt, pepper, nugmeg. this i blended well using a fork.
next, i ladled a small amount into a ramiken and topped with grated parmesian cheese and panko and put into a 420 degree oven for about 20 minutes.
what came out was something between a pudding and a souffle.
i was gonna take a picture to post so you could all say: "aahhh..." but they are it so fast i nearly lost a finger.
having several extra acorns lying around i needed to try something and this is what i did:
first, as with the last batch, i roasted the little beauties (refer to previous post for my indoor roasting technique)
next, i scooped them out and put the flesh in a bowl. into the bowl i added 2 eggs, 1/2 cup heavy cream, salt, pepper, nugmeg. this i blended well using a fork.
next, i ladled a small amount into a ramiken and topped with grated parmesian cheese and panko and put into a 420 degree oven for about 20 minutes.
what came out was something between a pudding and a souffle.
i was gonna take a picture to post so you could all say: "aahhh..." but they are it so fast i nearly lost a finger.
