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easy &quick

Broccoli Soufflé with Tomato Sauce

QimiQ Benefits

  • Foolproof
  • Oven baked dishes remain moist for longer
  • Problem-free reheating possible

Minutes

25

Difficulty

easy

Broccoli Soufflé with Tomato Sauce
Broccoli Soufflé with Tomato Sauce

Ingredients

For 4 portions

  • 250g

    QimiQ Cream Base, unchilled

  • 250g

    Broccoli

  • 2

    Egg(s)

  • 10g

    Corn flour / starch

  • 1pinch(es)

    Ground nutmeg, grated

  • 1pinch(es)

    Salt and pepper

  • 1g

    Butter, for the baking tin

  • Bread crumbs, for the baking tin

  • For the sauce

  • 40g

    Shallot(s), finely chopped

  • 30ml

    Olive oil

  • 1

    Garlic clove(s), finely chopped

  • 1tsp

    Sugar

  • 1tsp

    Balsamic vinegar

  • 500g

    Tomatoes, puréed

  • 1twig(s)

    Basil

  • Salt and pepper

Preparation

  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.
Some doughy looking food

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