Ingredients
For 4 portions
250g
QimiQ Sauce Base, room temperature
250g
Broccoli
2
Egg(s)
10g
Corn starch
1pinch(es)
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
- Cook the broccoli in salted water for about until tender, rinse with cold water and drain.
- Preheat the oven to 360° F (conventional oven).
- To prepare the soufflé; Blend the QimiQ Classic, broccoli, eggs, starch, nutmeg, salt and pepper together until smooth.
- 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.
- 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.
- 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.
- Serve the broccoli soufflé with the tomato sauce and decorate with basil leaves.
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