Broccoli Soufflé with Tomato Sauce

  • Print
Recipe Image
Ingredients for 10 portions
  • Für das Soufflé
  • 750 g QimiQ Classic, unchilled
  • 1000 g Broccoli
  • 5 Egg(s)
  • 25 g Corn flour / starch
  • Ground nutmeg, grated
  • Salt and pepper
  • Bread crumbs, for the baking tin
  • Butter, for the baking tin
  • For the sauce
  • 1000 g Tomatoes, puréed
  • 80 g Shallot(s), finely chopped
  • 60 ml Vegetable oil
  • Garlic, finely chopped
  • 2 tsp Sugar
  • 2 tsp Balsamic vinegar
  • Salt and pepper
  • Basil
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 (conventional oven).
3.
For the soufflé: Blend the QimiQ Classic, broccoli, eggs, starch, nutmeg, salt and pepper together until smooth.
4.
Grease 10 soufflé dishes with butter and dust with crumbs. Pour the mixture into the dishes and bake in a water bath for 25 minutes.
5.
For 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 at low heat. Purée the sauce with a blender.
7.
Serve the broccoli soufflé with the tomato sauce and decorate with basil leaves.