Wild Garlic and Kamut Soufflé

Appetizer, Side Dishes
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Ingredients for 10 portions
  • For the soufflé
  • 250 g QimiQ Classic
  • 6 Egg yolk(s)
  • 80 g Wild garlic, fresh
  • 200 g Quark 10 % fat [cream cheese]
  • 40 g Butter, melted
  • Salt
  • Black pepper, freshly ground
  • Ground nutmeg, ground
  • 600 g Floury potato(es), cooked
  • 260 g Kamut, cooked
  • 6 Egg white(s)
  • For the ragout
  • 500 g QimiQ Cream Base
  • 100 g Red onion(s), diced
  • 250 g Red pepper(s), diced
  • 60 g Olive oil
  • 600 g Kamut, cooked
  • 125 ml White wine
  • Salt
  • Black pepper, freshly ground
  • 30 g Wild garlic, chopped
Method
1.
For the soufflé: puree the QimiQ Classic, egg yolks, wild garlic, quark, melted butter and spices with an immersion blender until a smooth consistency has been achieved.
2.
Add the potatoes and kamut and mix well.
3.
Whisk the egg whites until stiff and fold into the mixture.
4.
Fill into the greased soufflé moulds and bake in a preheated oven at 170 °C (air circulation) for approx. 20 minutes.
5.
For the ragout: fry the onions and red pepper in the hot olive oil.
6.
Add the kamut, douse with the white wine.
7.
Add QimiQ Cream Base and season with salt and pepper. Sprinkle with the chopped wild garlic and serve with the soufflé.