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 Chives Cress
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.