Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Acid stable and does not curdle
Baked goods remain moist for longer
Full taste with less fat content
25
medium
Ingredients for 10 portions
For the soufflé
250
g
QimiQ Classic,
unchilled
250
g
White asparagus,
peeled
30
g
Potatoes,
peeled
80
g
Onion(s),
finely diced
40
g
Butter
10
g
Fine granulated sugar
80
ml
White wine
125
ml
Vegetable stock
3
g
Salt
Black pepper,
freshly ground
2
Egg yolk(s)
60
g
Cream cheese
80
g
White bread crumbs
0.5
Orange(s),
juice and finely grated zest
2
Egg white(s)
For the vinaigrette
250
g
QimiQ Classic,
unchilled
50
ml
Olive oil
120
g
Crème fraîche
100
ml
Orange juice
Orange zest,
from 1 orange
1
Orange(s),
diced
50
ml
Balsamic vinegar,
white
20
g
Cilantro,
chopped
To garnish
Sweet pepper(s),
diced
Chives
Cress
Method
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 unchilled 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.