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
Preparation
- For the soufflé: sauté the asparagus, potatoes and onions in the butter.
- 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.
- Puree the cooked vegetables with a blender and pass through a sieve.
- Whisk the QimiQ Classic smooth. Add the asparagus mixture, egg yolks, cream cheese, bread crumbs, orange juice and orange zest and mix well.
- Beat the egg whites until stiff and fold into the mixture.
- 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.
- For the vinaigrette: whisk the QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.
- Add the remaining ingredients and mix well.
- 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