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
  • 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.

QimiQ Classic advantages

  • Acid stable and does not curdle
  • Bake stable
  • Baked goods remain moist for longer
  • Full taste with less fat content