Broccoli Soufflé with Tomato Sauce


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Ingredients for 4 portions
  • For the soufflé
  • 375 g QimiQ Classic, unchilled
  • 500 g Broccoli
  • 2 Egg(s)
  • 10 g Corn flour / starch
  • Ground nutmeg, grated
  • Salt and pepper
  • Butter, for the baking tin
  • Bread crumbs, for the baking tin
  • For the sauce
  • 40 g Shallot(s), finely chopped
  • 30 ml Vegetable oil
  • 1 Garlic clove(s), finely chopped
  • 1 tsp Sugar
  • 1 tsp Balsamic vinegar
  • 500 g Tomatoes, puréed
  • Basil
  • Salt and pepper
Method
1.
Cook the broccoli in salted water for about until tender, rinse with cold water and drain.
2.

Preheat the oven to 180° C (convection oven).

3.
To prepare the soufflé; Blend the QimiQ Classic, broccoli, eggs, starch, nutmeg, salt and pepper together until smooth.
4.
Grease 4 soufflé dishes with butter and dust with crumbs. Pour the mixture into the dishes and bake in a water bath for 25 minutes.
5.
To prepare the tomato sauce; Fry the shallots in oil until soft. Add the garlic, sugar and vinegar and allow to simmer for a further 2 minutes.
6.
Add the tomatoes, salt, pepper and basil and continue to simmer for a further 10 minutes on a low heat. Use a blender to purée the sauce.
7.
Serve the broccoli soufflé with the tomato sauce and decorate with basil leaves.