Ingredients
For 4 portions
For the cheese soufflé
250g
QimiQ Classic, unchilled
340g
Cream cheese
125ml
Whipping cream 35-36 % fat
40g
Corn flour / starch
40g
Butter
6
Egg yolk(s)
70g
White bread crumbs
6
Egg white(s)
Salt and pepper
Ground nutmeg, ground
For the carrot dip
250g
QimiQ Classic, unchilled
300g
Cream cheese
150g
Carrot(s), grated
1
Orange(s), juice and finely grated zest
Salt
g
Sugar
Preparation
- Preheat the oven to 120 °C (air circulation).
- For the cheese soufflé: bring the unchilled QimiQ Classic together with the cream cheese, cream, corn starch and butter to the boil and allow to swell the starch.
- Allow to cool the mixture. Add the egg yolks and white bread crumbs and mix well.
- Whisk the egg whites with the salt until stiff and carefully fold into the mixture.
- Fill the mixture into greased moulds and bake in a water bath in the preheated oven for approx. 25 minutes.
- For the carrot dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
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