Asparagus Soufflé

  Asparagus Soufflé

Ingredients for 10 portions

For the soufflé
250 g QimiQ Classic, unchilled
250 g White asparagus, peeled, cut into pieces
30 g Potatoes, peeled, diced
80 g Onions, finely diced
40 g Butter
10 g Caster sugar
80 ml White wine
125 ml Vegetable stock
3 g Salt
Black pepper, freshly ground
2 Egg yolks
60 g Cream cheese
80 g White bread crumbs
0.5 Oranges, juice, and finely grated zest
2 Egg whites
For the vinaigrette
250 g QimiQ Classic, unchilled
50 g Olive oil
120 g Creme fraiche
100 g Orange juice
Orange peel, from 1 orange
1 Orange, diced
50 ml Balsamic vinegar, white
20 g Coriander, chopped
To garnish
Sweet peppers, diced



1. For the soufflé: sauté the asparagus, potatoes and onions in the butter.
2. Add the sugar and douse with the white wine. Add the vegetable stock, season to taste and cook covered until the vegetables are soft and the liquid has disappeared.
3. Puree the cooked vegetables with a blender and pass through a sieve.
4. Whisk the QimiQ Classic smooth. Add the asparagus mixture, egg yolks, cream cheese, bread crumbs, orange juice and orange zest and mix well.
5. Beat the egg whites until stiff and fold into the mixture.
6. Pour the mixture into greased soufflé dishes and bake in a water bath in a preheated oven at 180°C (air convection) for approx. 15-20 minutes.
7. For the vinaigrette: whisk the QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.
8. Add the remaining ingredients and mix well.
9. Garnish with the diced sweet pepper, cress and chives. Serve with the asparagus soufflé.


QimiQ Classic Advantages

  • Acid stable and does not curdle

  • Bake stable

  • Baked goods remain moist for longer

  • Full taste with less fat content

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