Souffle of pumpkin stew with camembert
Preheat the oven to 200ºC. Allow the stew to warm up outside the refrigerator.
Beat the egg whites in a clean bowl with an electric mixer and a pinch of salt until stiff peaks. Beat the egg yolks in a different bowl until they are frothy and whisk the stew into an even mixture.
Put the oven dishes in a large oven dish or baking tin. Spat the proteins through the stew pot and divide the mixture over the dishes.
Place a piece of camembert on each portion and sprinkle with the almonds. Bake the soufflés in the middle of the oven in about 20 minutes until tender and golden brown. Serve immediately.
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