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QimiQ Classic
Broccoli Soufflé with Tomato Sauce
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QimiQ
Benefits
Foolproof
Oven baked dishes remain moist for longer
Problem-free reheating possible
25
easy
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.